These hazelnut cookie cups have a chewy date and hazelnut crust that's filled with a creamy chocolate-hazelnut fudge. This mini cookie cup recipe is no-bake, paleo and vegan friendly.
Turning on my oven during the summer is the last thing I want to do. Which makes these no-bake hazelnut cookie cups an excellent dessert option.
These cookie cups have a chewy date and hazelnut crust that's filled with a creamy chocolate ganache. They're kinda like mini chocolate hazelnut cheesecakes, but completely no bake and dairy free!
The filling is thick and creamy, just like Nutella, but with better ingredients. It's rich and fudgy and compliments the no-bake cookie crust.
Why You'll Love These Hazelnut Cookie Cups
There are so many reasons to love this chocolate hazelnut dessert! Here are a few reasons why:
- paleo and vegan friendly
- gluten and grain free - made without flour
- egg free - no eggs or egg substitutes
- dairy free - no cream or milk
- refined sugar free
- no bake and easy to make
These vegan cookie cups are a fun spin on your average cookie and an excellent dessert to share with friends.
Ingredients
This recipe for cookie cups requires just a few simple ingredients. Here's what you need:
- hazelnuts
- shredded coconut
- dates
- vanilla
- salt
- coconut cream
- dark chocolate
I used a hazelnut butter dark chocolate, however plain chocolate will work too. You'll still get plenty of hazelnut flavor from the crust.
How to Make Hazelnut Cookie Cups
To make these cookie cups, you'll need a food processor and a mini muffin pan. I recommend a silicone muffin pan, as it makes removing the cookie cups a lot easier.
Make the Crust
First, make the hazelnut crust by combining the hazelnuts, shredded coconut, dates, vanilla and salt in a food processor. Blend, stopping every now and then to scrape the sides, until the mixture starts to clump and can be pressed together to hold its shape.
Scoop the cookie crust into the mini silicone pan, placing about 1 packed tablespoon of the mixture into each slot. You will have 12 mini cookie cups.
Use your fingers to form the crust into a cup shape.
Make the Hazelnut Filling
Next, make the filling. Melt the chocolate and coconut cream in a small saucepan, over low heat. Stir the mixture frequently so that it does not burn. Another option is to melt the chocolate and coconut cream in the microwave at 20 second intervals.
Once melted, pour the mixture into each cookie cup, filling them up to the rim.
If desired, add crushed hazelnuts to the top of each cup for decoration.
Chill Cookie Cups
Lastly, chill the cookie cups in the fridge for at least an hour, or until set. You can also put them in the freezer to harden faster.
Once the fudgy hazelnut filling has fully set, you can remove the cookie cups from the silicone pan. They should pop out easily.
Storage
These hazelnut fudge cups need to be stored in the fridge or freezer. They will keep well in the fridge for up to two weeks, or the freezer up to two months.
How to Make Cookie Cups without a Muffin Pan
If you don't have a mini muffin pan, feel free to use a regular-size muffin pan. Each cookie cup will be about double the size, making 6 cookies.
Another option is to use silicone muffin liners or paper liners. For the paper liners, it will be hard to make the crust cup-shaped since paper liners are pretty flimsy. So, simply press the crust into a flat layer on the bottom of the cup. Then pour the chocolate ganache over the crust.
More Easy Hazelnut Dessert Recipes
Enjoy!
Print
Hazelnut Cookie Cups (No Bake, Paleo)
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cookie cups 1x
Description
These hazelnut cookie cups are no-bake, with a chewy hazelnut and date crust that's filled with a creamy chocolate ganache. This recipe is gluten free, dairy free, paleo and vegan friendly.
Ingredients
Crust
- ½ cup raw hazelnuts
- ½ cup shredded coconut
- 7 Medjool dates, pitted (105g)
- ½ tsp vanilla extract
- pinch of salt
Filling
- Hazelnut Butter Dark Chocolate Bar (2.20z)*
- ⅓ cup coconut cream**
Instructions
Make the Crust
- Combine the hazelnuts, shredded coconut, dates, vanilla and salt in a food processor. Blend, stopping every now and then to scrape the sides, until the mixture starts to clump and can be pressed together to hold its shape.
- Scoop the cookie crust into a mini silicone muffin pan, placing about 1 packed tablespoon of the mixture into each slot. You will have 12 mini cookie cups.
- Use your fingers to form the crust into a cup shape.
Make the Filling
- Melt the chocolate and coconut cream in a small saucepan, over low heat. Stir the mixture frequently so that it does not burn. Another option is to melt the chocolate and coconut cream in the microwave at 20 second intervals.
- Once melted, pour the mixture into each cookie cup, filling them up to the rim.
- If desired, add crushed hazelnuts to the top of each cup for decoration.
Chill
- Chill the cookie cups in the fridge for at least an hour, or until set. You can also put them in the freezer to harden faster.
- Once the fudgy hazelnut filling has fully set, you can remove the cookie cups from the silicone pan. They should pop out easily.
Notes
*substitute with any dark chocolate
**Use just the cream from a can of full fat coconut milk. If the cream has not separated from the milk, then refrigerate the can overnight.
Keywords: hazelnut cookie cups, hazelnut fudge cups, no bake cookie cups, mini hazelnut cheesecakes, no bake dessert recipe, paleo cheesecake, vegan cheesecake, vegan cookie cups, paleo cookie cups
Katie says
These hazelnut cookie cups are easily one of my favorite no bake dessert recipes! Enjoy!
★★★★★