Chocolate Hazelnut Cream Cups. These smooth pop-in-your-mouth desserts are so healthy – raw, dairy-free, gluten-free, grain-free AND refined sugar-free. And packed with healthy fats, fiber and mood-boosting antioxidants.
To make top and bottom layers, melt the 2 chocolate bars in a double-boiler or pot sitting in boiling water, pour a layer of chocolate into 10 mini paper cups, and refrigerate so the chocolate will harden.
Then, prepare hazelnut cream by spreading raw hazelnuts on a baking sheet and roasting in a 375-degree oven for 10 minutes. While warm, transfer nuts to a clean dish cloth, wrap loosely and roll around, running them against each other to remove nut skins. Pop the skin-free nuts into a mini-food-processor, and process about 3 minutes until achieve a creamy consistency. Add in cacao, maple syrup, coconut oil, cinnamon, milk and salt, process again until creamy. Let it cool about 5 minutes, then pour a generous layer into the cups with a bottom chocolate layer now hardened from their time in the refrigerator. Refrigerate the cups for about 5 minutes. If the melted chocolate has hardened, re-melt again in a double boiler or in a pan sitting in boiling water. Let the chocolate cool enough to pour but not melt the hazelnut cream. Then pour on the top chocolate layer on each cup. You can top with nuts or cacao nips now while it is still liquid, or just decorate later after hardening with icing, or a sprinkling of cacao powder. Refrigerate again or keep at room temperature before serving.
Makes 10 mini-cups
Chocolate Hazelnut Cream Center
- 1/3 cup hazelnuts
- 3 tbsp maple syrup
- 1/3 cup cacao powder
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- 2 tbsp nut milk
- pinch of salt
Chocolate Top & Bottom Layer
- 2 72% cacao bars (3.5 ounce) (I use this brand)
I use this mini food processor to make this recipe, as well as vegan cheesecake crusts, nut butters and bliss balls – these are tougher jobs that can wear down your blender, and this little guy is so easy to clean.