These rich and creamy Toasted Hazelnut Vegan Chocolate Dessert Cups are the perfect vegan and gluten free treat for ANY occasion!
Toasted Hazelnut Vegan Chocolate Dessert Cups
Who loves Nutella? Do they even have a vegan version? I honestly don’t know! No worries though, you can get your Nutella cravings satisfied with this amazing single serve vegan chocolate dessert!
These are literally like eating a pie…. in a cup!!!
A great little perk with this dessert is that you can dress it up or down with the toppings. How about some raspberries for a Valentine’s or Holiday dessert? Or add some blueberries and shredded coconut and BAM – you have a 4th of July dessert! Endless possibilities!
How to Make Toasted Hazelnut Vegan Chocolate Dessert Cups
Alright – are you ready to make this super easy and delicious vegan dessert? Then let’s go! Here is a general recap of how to make it, the exact ingredients and amounts are in the recipe card at the bottom of the post! Make sure to read all the tips and tricks along the way!
The first thing you want to do is to preheat oven to 350 degrees F.
Base
Place hazelnuts on a baking sheet and bake for 10 minutes or until they get slightly brown. Cool and then peel.
Place peeled hazelnuts in a food processor, and blend until flour consistency.
Add soaked dates and coconut. Pulse until you get a sticky paste. Set aside.
Filling
Add cashews, maple syrup and vanilla to a blender and blend well. Set aside.
Melt the chocolate in a microwave safe bowl (30 seconds, stir, 30 seconds, stir, repeat until melted) or over the stove (low heat).
In a medium bowl, combine melted chocolate, cashew filling and cocoa powder. Mix well.
Place 3 tablespoons of the base mixture in serving glasses. Press with your fingers to level it, about 1 inch high.
Add chocolate filling to the serving glasses.
Optional: add toppings of choice!
How to Store Vegan Chocolate Dessert Cups
I usually will put some saran wrap over the top and pop them in the fridge! If you are lucky enough to have fancy serving cups that have lids – even better!
Definitely make sure they are stored in an airtight fashion and kept cold!
Dessert Cup Topping Ideas
Now is the fun part! Here are a few of my favorite toppings:
Unsweetened shredded coconut
Cacao nibs
Blueberries
Raspberries
Vegan whipped cream
Chocolate drizzle
What Can I Serve Vegan Chocolate Dessert Cups in?
Literally anything you want! My two favorite serving glasses or true dessert glasses (kind of like red wine glasses). And the other great serving (and storing) cup are mason jars!
Sometimes I will use smaller mason jars and make more of these dessert cups and then I can just put the lid on and put the right in the fridge!
How Can I Make Low Carb Vegan Chocolate Dessert Cups?
You can easily lower the carb count in these vegan dessert cups. The two substitutions I would make is to replace the maple syrup with ChocZero Maple Syrup (use code TRINAKRUG for 10% off) and I would substitute the chocolate chips with Lily’s or ChocZero chocolate chips.
This will greatly decrease the carb count in this dessert.
Other Vegan Desserts You Might Like
Vegan No Bake Mini Cheesecake Bars
Toasted Hazelnut Vegan Chocolate Dessert Cups
Ingredients
Base
- 1 cup raw hazelnuts
- ½ cup dates soaked
- ¼ cup shredded coconut
Filling
- 1 ½ cup cashews soaked
- ½ cup maple syrup or liquid sweetener of choice
- ⅓ cup dark chocolate chips
- ⅓ cup of cocoa powder
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
Base
- Place hazelnuts on a baking sheet and bake for 10 minutes or until they get slightly brown. Cool and then peel.
- Place peeled hazelnuts in a food processor, and blend until flour consistency.
- Add soaked dates and coconut. Pulse until you get a sticky paste. Set aside.
Filling
- Add cashews, maple syrup and vanilla to a blender and blend well. Set aside.
- Melt the chocolate in a microwave safe bowl (30 seconds, stir, 30 seconds, stir, repeat until melted) or over the stove (low heat).
- In a medium bowl, combine melted chocolate, cashew filling and cocoa powder. Mix well.
- Place 3 tablespoons of the base mixture in serving glasses. Press with your fingers to level it, about 1 inch high.
- Add chocolate filling to the serving glasses.
- Optional: add toppings of choice!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.