Name: Hazelnut Cookie Cups (No Bake, Paleo) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Paleo
Ingredients: ½ cup raw hazelnuts; ½ cup shredded coconut; 7 Medjool dates, pitted (105g); ½ tsp vanilla extract; Pinch of salt; 2.2 oz Hazelnut Butter Dark Chocolate Bar; ⅓ cup coconut cream

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Introduction

These Hazelnut Cookie Cups are a delicious no-bake treat perfect for anyone following a paleo lifestyle. The combination of crunchy hazelnut crust and fudgy chocolate filling makes them irresistible. Plus, they require no oven time, making them quick and easy to prepare.

This image shows several small tartlets arranged closely on a white marbled surface. Each tartlet has two clear layers: the outer crust is a light brown, crumbly texture made from nuts, giving a rustic look with visible small nut pieces; the inner filling is a smooth, dark chocolate layer, glossy and rich in color, filling the tartlets almost to the rim. On top of the chocolate, there are scattered chunks of chopped nuts and flakes of sea salt, adding texture and contrast with their pale beige and shiny white colors. The lighting highlights the smooth chocolate and the rough crust, making the tartlets look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup raw hazelnuts
½ cup shredded coconut
7 Medjool dates, pitted (105g)
½ tsp vanilla extract
Pinch of salt
Hazelnut Butter Dark Chocolate Bar (2.20 oz)*
⅓ cup coconut cream**

Instructions

Step 1: Combine the hazelnuts, shredded coconut, dates, vanilla extract, and salt in a food processor. Blend until the mixture begins to clump and can be pressed together to hold its shape, stopping intermittently to scrape the sides.
Step 2: Scoop about 1 packed tablespoon of the crust mixture into each slot of a mini silicone muffin pan (you should yield 12 cookie cups). Use your fingers to shape the mixture into small cups.
Step 3: Melt the hazelnut butter dark chocolate bar and coconut cream together in a small saucepan over low heat, stirring frequently to prevent burning. Alternatively, melt them in the microwave in 20-second intervals, stirring between each.
Step 4: Pour the melted chocolate mixture into each cookie cup, filling them to the rim. Optionally, sprinkle crushed hazelnuts on top for decoration.
Step 5: Chill the cookie cups in the refrigerator for at least one hour, or until the filling has set. For quicker results, place them in the freezer until firm.
Step 6: Once set, gently remove the cookie cups from the silicone pan. They should pop out easily and are ready to serve.

Tips & Variations

Use a food processor that can handle sticky mixtures well to prevent the crust from being too crumbly.
For added crunch, toast the hazelnuts lightly before processing.
Substitute the hazelnut butter dark chocolate with any paleo-friendly dark chocolate you prefer.
If coconut cream is unavailable, use full-fat coconut milk and refrigerate it to separate the cream before use.
Add a pinch of sea salt on top of each cup after filling for a sweet and salty flavor boost.

Storage

Store the hazelnut cookie cups in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them frozen and thaw in the refrigerator before serving. Reheat is not recommended, as it may melt the filling.

How to Serve

A stack of three nutty tart cups sits on a light wooden surface with a white marbled texture background. Each tart cup has a textured light brown crust made of finely chopped nuts and grains. The bottom and middle tarts show their shiny dark brown chocolate filling topped with small chunks of mixed nuts, adding a rough texture on top. The top tart is cut and placed upside down, exposing a thick layer of smooth dark chocolate filling surrounded by the same crumbly light brown crust. Scattered nut pieces lie around the tarts, creating a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups nut-free?

You can replace hazelnuts with seeds like sunflower or pumpkin seeds and choose a seed butter dark chocolate bar to keep it nut-free, but the flavor and texture will differ slightly.

Do I have to use a silicone muffin pan?

A silicone muffin pan is ideal because it makes removing the cookie cups easier without breaking. If using a metal pan, line it with parchment paper or use mini paper liners to help with removal.