Member recipe

Caramel Hazelnut Cups

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Cooking time

Prep: Cook: 30 minutes

Skill level

More effort


6 big cups or 12 mini cups

Gluten, dairy and refined sugar free treats! Easy to make, and taste delicious too! Credit:

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Raw Chocolate (Layer 1)

  • Two Tablespoons of Coconut Oil
  • Four/Five Tablespoons of Raw Cacao Powder (Depending on the thickness you like your chocolate)
  • 2 Tablespoons of Maple Syrup
  • Pinch of Salt

Raw Chocolate (Layer 2)

  • Two Tablespoons of Coconut Oil
  • Four/Five Tablespoons of Raw Cacao Powder
  • 2 Tablespoons of Maple Syrup
  • Pinch of Salt

Caramel Sauce

  • Around 20 Dates
  • 1 Tablespoon of Coconut Oil (Melted)
  • 1/2 Cup of Almond Milk
  • 1/2 Teaspoon of Vanilla Essence
  • Pinch of Salt
  • 12 Hazelnuts


  1. Put the coconut oil into a saucepan, and leave to melt. Then add the cacao powder and maple syrup and mix. It should bubble then start to resemble chocolate. Leave to cool so that it thickens more. Pour a small amount of the mixture into cupcake cases, and pop into the fridge/freezer to set.

  2. Firstly boil some water and pour over the dates in a bowl. This is so they soften which makes them blend easier. The longer you leave them, the smoother your sauce will be.

  3. In a food processor, pour in the dates and blend until they are in small pieces. Then add the coconut oil and slowly a bit of almond milk at a time, you will start to see the mixture becoming more and more like a sauce. (You can add less/more milk depending on how thick/thin you want your sauce) Put a layer of the caramel on top of the chocolate and pop a hazelnut in too. Then put back into the freezer.

  4. While these two layers are setting - repeat the first chocolate method again, to create a top layer. Pour this on top of the other two layers and put them back in the fridge/freezer. Once everything is set, you can take the cups out of the cupcakes cases and display how you would like.

  5. Keep in the fridge or freezer to eat whenever!

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