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Medjool Date Chocolate Hazelnut Cream Cups

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 12 cups
  • Category: chocolate
  • Method: no bake
  • Cuisine: american

Description

The easiest no-bake nutella treat! Chocolate Hazelnut Cream Cups with a one ingredient crust and luscious fruit-sweetened filling. Vegan and paleo!


Ingredients

Crust

Filling


Instructions

  1. Soak the hazelnuts in warm water for at least 4 hours.
  2. For the crust, pinch each Medjool date roll in half. Press into the bottom of a mini muffin tin (nut/coconut side down).
  3. For the filling, blend the soaked hazelnuts, cacao powder, coconut milk, Medjool date rolls, vanilla, and salt on high until smooth. You will need a high speed blender otherwise they will turn out chunky.
  4. Spoon into each mini muffin on top of the crust.
  5. Top with chopped hazelnuts.
  6. Freeze overnight.
  7. Remove from the freezer for 5-10 minutes to soften. Pop out of the muffin tin (use a dull knife if necessary).
  8. Enjoy!

Notes

*I made them with both the Coconut Date Rolls and the Cacao Pecan Date Rolls, both were delicious!


Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Sugar: 18g
  • Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 3g

Keywords: no bake, cheesecake, blender, easy, paleo, nutella, gluten free, snack, sugar free

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