These vegan chocolate hazelnut butter cups are an absolute dream. Easy to make and rich in antioxidants, with a hazelnut butter and maple filling, you’ll fall head over heels for these treats.

It’s Friday, and you all know what that means: It’s time to whip up something sweet and decadent! These chocolate hazelnut butter cups are an absolute dream. They’re just sweet enough, but with very little added sugar, since they’re made with dark chocolate and just a teensy bit of maple syrup in the hazelnut butter filling. Their flavour is reminiscent of Nutella, but a million times more sophisticated.

And talk about healthy! Because they’re made with at least 70 percent dark chocolate, they are rich in antioxidants, as well as healthy monounsaturated fat from the hazelnut butter. Hazelnut butter is also an excellent source of vitamin E, a powerful antioxidant that is essential for skin health, as well as iron! In other words, I can’t think of a reason for you not to make these tonight or this weekend. Especially if it’s been “a week.”

INGREDIENTS YOU’LL NEED

Dark chocolate (I recommend 70% or higher), coconut oil, hazelnut butter, oat flour, maple syrup, vanilla extract, and fine sea salt.

STEP BY STEP INSTRUCTIONS

Melt the chocolate and coconut oil in a saucepan over low heat.
Line a standard muffin tin with 8 paper liners. Alternatively, line a mini muffin tin with 16 mini paper liners.
Stir together the hazelnut butter, oat flour, maple syrup, vanilla extract, and sea salt in a bowl. Roll this mixture into 8 equal balls (or 16, if using mini cups) and set on a plate.
Add 2 teaspoons (10 mL) of melted chocolate to the bottom of each muffin cup (or 1 teaspoon if using small cups). Lightly flatten each hazelnut butter ball into a disc that fits the muffin cup and place on top of the melted chocolate already in the muffin cup.
Add 1 tablespoon of melted chocolate on top of each hazelnut butter circle (or ½ tablespoon if using mini cups).
Transfer the pan into the freezer and freeze the chocolate hazelnut butter cups until firm, at least 2 hours.
Transfer into an airtight container and refrigerate until ready to eat.

MORE NO-BAKE VEGAN TREATS

I hope you love these vegan chocolate hazelnut butter cups! If you make them, let me know how you enjoyed them by leaving a comment and rating below this post. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen so that I can see!

Enjoy!

Chocolate Hazelnut Butter Cups (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Allison
Total Time: 15 minutes
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

These vegan chocolate hazelnut butter cups are an absolute dream. Easy to make and rich in antioxidants, with a hazelnut butter and maple filling, you’ll fall head over heels for these treats.

Ingredients

Scale

1 ½ cups chopped dark chocolate or bittersweet chocolate chips
1 ½ tsp coconut oil
½ cup hazelnut butter
3 tbsp oat flour
2 ½ tbsp pure maple syrup
1 tsp pure vanilla extract
⅛ tsp fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

Melt the chocolate and coconut oil in a saucepan over low heat.
Line a standard muffin tin with 8 paper liners. Alternatively, line a mini muffin tin with 16 mini paper liners.
Stir together the hazelnut butter, oat flour, maple syrup, vanilla extract, and sea salt in a bowl. Roll this mixture into 8 equal balls (or 16, if using mini cups) and set on a plate.
Add 2 teaspoons (10 mL) of melted chocolate to the bottom of each muffin cup (or 1 teaspoon if using small cups). Lightly flatten each hazelnut butter ball into a disc that fits the muffin cup and place on top of the melted chocolate already in the muffin cup.
Add 1 tablespoon of melted chocolate on top of each hazelnut butter circle (or ½ tablespoon if using mini cups).
Transfer the pan into the freezer and freeze the chocolate hazelnut butter cups until firm, at least 2 hours.
Transfer into an airtight container and refrigerate until ready to eat.