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These rich and creamy Toasted Hazelnut Vegan Chocolate Dessert Cups are the perfect vegan and gluten free treat for ANY occasion!

Vegan Chocolate Dessert Cups

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.

Toasted Hazelnut and Chocolate Dessert Cups Ingredients

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.

Toasted Hazelnut and Chocolate Dessert Cups Ingredients

Filling

Add cashews, maple syrup and vanilla to a blender and blend well. Set aside.

Toasted Hazelnut and Chocolate Dessert Cups Ingredients

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.

Toasted Hazelnut and Chocolate Dessert Cups Ingredients

Add chocolate filling to the serving glasses.

Toasted Hazelnut and Chocolate Dessert Cups Ingredients

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!

Toasted Hazelnut and Chocolate Dessert Cups

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

Toasted Hazelnut and Chocolate Dessert Cups

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!

Toasted Hazelnut and Chocolate Dessert Cups

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

Sugar Free Vegan Fudge

Toasted Hazelnut Vegan Chocolate Dessert Cups

Toasted Hazelnut and Chocolate Dessert Cups
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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!

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