Is there a better duo than chocolate and hazelnuts? I don’t think so! And these hazelnut cups are a fun, easy treat to pair the two together.
They only have 5 ingredients, are vegan, dairy free and gluten free and taste so indulgent. In fact, they’re a bit like a good for you Ferrero Rocher.
Whether you need a quick snack, a post-workout energy boost, or a healthy dessert, these homemade hazelnut cups tick all the boxes!
What makes these Hazelnut Cups so good?
✅ Only 5 wholesome ingredients – no additives and fillers here!
✅ Vegan & gluten-free – Perfect for all dietary preferences.
✅ Naturally sweetened – Medjool dates add a delicious caramel-like taste.
✅ Rich in healthy fats & antioxidants – Thanks to hazelnuts, almond butter, and dark chocolate.
✅ Quick & easy to make – No baking required!
How to make Hazelnut Cups
Using a food processor, blend together hazelnuts, pitted Medjool dates, almond butter and raw cacao powder
Once the mixture comes together, separate into small pieces and roll into balls. Add some chopped hazelnuts to a small bowl and roll each ball in the hazelnuts Next, make an indent in each ball and spoon in a little almond butter.
Melt the dark chocolate in a bowl over a pan of hot water and add a spoonful to the top of each one. Refrigerate to set.
What ingredients do you need to make hazelnut cups?
You only need five simple ingredients:
- Hazelnuts
- Medjool dates
- Almond butter
- Cacao powder
- Dark chocolate.
What are the nutritional benefits of the main ingredients?
Hazelnuts
A nut that is naturally high in healthy fats, primarily monounsaturated fats. They are also an excellent source of vitamin E, an antioxidant that helps protect your cells from damage and supports healthy skin. They contain magnesium too.
Medjool dates
A great natural sweetener, medjool dates are naturally sweet and packed with fibre too. They’re also a good source of potassium and contain antioxidants.
Almond butter
Always try and opt for an almond or peanut butter that just contains just nuts (and maybe a little salt). I like to use the organic brands if I can as they tend to have less fillers and cheap extras in there. Almonds are a great source of healthy fats, protein and Vitamin E too.
Cacao powder
Rich in magnesium, cacao powder is known for its antioxidant properties. It adds a deep, chocolatey richness to the balls too.
Dark chocolate
I use a dark chocolate that has minimal sugar and at least 70% cocoa solids. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper.
Storage & Shelf Life
They will last for up to a week in the fridge.
The cups can also be frozen for up to 3 months.
Recipe Tips
- Dates – I use large, soft medjool dates for the recipe. If your dates are harder, try soaking in boiling water for 20 minutes and draining before using.
- Nut butter: I have used almond butter but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I’ve tried them with peanut butter, and they also taste amazing. Try and use quite a smooth, runny one so the base is sticky as you mix it. If it doesn’t seem very sticky as you mix with the other ingredients, add a little more water so it comes together.
- Chocolate: The dark chocolate I use is always at least 70% cocoa solids which cuts down on the sugar and keeps it as clean as possible. Organic too if you can afford it.
- Chill before removing – Allow the hazelnut cups to fully set in the fridge for at least 30 minutes before trying to remove them. This prevents them from breaking apart.
- Add a pinch of sea salt – For an extra flavour boost, sprinkle a tiny pinch of sea salt to the base whilst mixing. The salt enhances the sweetness and balances the richness of the chocolate and hazelnuts.
If you enjoyed these hazelnut cups, why not try these other easy chocolate recipes:
5 Ingredient Hazelnut Cups
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1 cup hazelnuts (130g)
- 1½ cups soft medjool dates (225g) pitted
- ½ cup natural peanut butter (120g) or almond butter
- 3 tbsp cacao powder
- Pinch sea salt optional
Topping ingredients:
- ½ cup chopped hazelnuts (70g)
- 3 tbsp natural peanut butter
- ⅔ cup dark chocolate (100g)
Instructions
- Add all the base ingredients to a food processor and blend until smooth. This might take a few minutes. If it doesn’t come together, add 1- 2 tbsp of water – it will depend on how soft your dates are and which nut butter you use. Keep blending until soft and sticky.
- Roll the mixture into 15 balls and roll in the chopped nuts. Put each ball into a silicone cup case tray (or paper cases), press down and make a small indent in the centre of each one.
- Melt the chocolate in a bowl over a pan of hot water. Add a tsp of nut butter to each cup. Top with a spoonful of the melted chocolate. Refrigerate to set and store in the fridge.
Notes
- Store in the fridge to keep them nice and hard and they will last for about a week. They can be frozen too.
- I have used peanut butter in this recipe but if you prefer another nut or seed butter, then please substitute with that.
- The dark chocolate I use is always at least 70% cocoa solids. This cuts down on the sugar and keeps it as clean as possible.
- I have made 15 quite large balls/cups – if you prefer a smaller treat then reduce the size and make some more!
Takk fyrir Kv fr íceland
What is a serving size?
Hi, the recipe makes 12.
Are cocoa and cacao interchangeable pls?
Cacao is a bit more bitter (but has more antioxidants) but yes you could replace with cocoa for this recipe.
Recipe sounds amazing. . .enough to get me out in this Northern Michigan weather to get the hazelnuts. If I can’t find them, it will be pistachios. Thank you for this recipe.
You are very welcome. And pistachios sound like a great sub!
Love these so much! My husband made them for me for valentines and now I’m making them for book club! I’m using a mini muffin tin instead of regular this time. Halved the recipe and it still made 13
So pleased you like them Jill. And love the idea of minis too! x
Now Ivei made it twice and they get gobbled up as soon as I make them!
Pleased to hear that!!
Delicious recepie
Thanks so much! So pleased you liked them.
This recipe sounds completely delicious. Thank you for sharing it.
I just have one question. Once they’re prepared, do they need to stay in the refrigerator, or can they be left out at room temperature? If they can stay out, how long will they last before they go bad or are no longer good to eat?
Thank you so much in advance!
Hi Maria, they’ll be fine out of the fridge for 2-3 days but will be a bit softer. If you can, keep them in the fridge overnight.
I have not tried them, but looks like you left the skins on the hazelnuts for the batter (?) and recipe says roll in hazelnuts (but they look like chopped pnuts.
And these nuts have no skin. Just looking for clarification mainly with the batter having the skins on (?).
Thank you.
Brenda
Yes the mixture has hazelnuts with the skin on. I used pre-chopped hazelnuts for the outer layer (and they were skinless). Hope that helps.
I really liked this recipe. I used a mini muffin pan to form these and weighed each ball at 21 grams. I had 21 balls at 21 grams and one at 27 grams for a total of 22. I will make these again.
Glad you liked the recipe Gabby. Love the sound of all the mini ones!