From reel to table

No-Bake Chocolate Hazelnut Cups

A soft date and hazelnut base, a nut-butter centre and a crisp chocolate topping.

Watch how it is made

The reel shared on @veganjoyciful.

Watch the video on Instagram ↗

Use soft dates and dairy-free chocolate. The topping uses 3 tbsp nut butter in total, divided between 12 cups.

Makes 12 · No baking · Chill until set

130 g hazelnuts10 large, soft Medjool dates, pitted120 g peanut or almond butter3 tbsp cacao powderPinch of sea salt (optional)

70 g chopped hazelnuts3 tbsp peanut or almond butter100 g vegan dark chocolate

Process the base ingredients until sticky. If dry, blend in 1–2 tbsp water.
Divide into 12 balls, coat with chopped hazelnuts and press into cupcake cases, leaving a hollow in each.
Share the topping nut butter between the hollows. Melt the chocolate and spoon it over.
Chill until set; keep refrigerated.