Healthier Chocolate Treats: Hazelnut Coconut Cups
Do you love chocolate? This delicious treat tastes like fudge, but the ingredients are much healthier. These Hazelnut Coconut Cups are a must-try if you are a chocolate lover!
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This treat is a favorite thing to have on hand when I need a chocolate fix. I used Nutella as it was what I had on hand for this recipe, but you can use any hazelnut brand with less or zero sugar.
How to Make Chocolate Coconut Cups
Mix the melted coconut oil, vanilla, and agave syrup in a small bowl. Add cocoa powder and stir until mixed thoroughly. Lightly line the bottom of 12 silicone muffin liners (sitting in the muffin tin), approximately one teaspoon per cup. Place in the freezer for 30- 60 minutes to harden.
Combine cocoa butter, agave syrup, and hazelnut butter in a small saucepan over medium heat, frequently stirring until smooth. Mix in shredded coconut.
Handy tip!
Ensure you melt the cocoa butter thoroughly, add the agave syrup, and add the hazelnut butter when almost boiling. If not, it may not dissolve properly, causing it to get packed and sticky.
Remove the nut butter from the heat and the muffin tin from the freezer. Carefully add about one tablespoon of the nut butter mixture to each muffin tin on top of the chocolate. Sprinkle with shredded coconut.
Place back in the freezer to harden for at least 1-2 hours. Once set, you can store them in the refrigerator and enjoy them as a grab-and-go snack!
Chocolate Coconut Cups
Equipment
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Muffin Tin (12)
- Silicone Muffin Liners
Ingredients
- 1 tbsp Coconut Oil
- 1 tsp Vanilla
- 1 tsp Cocoa Powder
- 3 tbsp Agave Syrup
- 1/4 cup Cocoa Butter
- 1 cup Hazelnut Butter Nutella, Nutiva or NutiLight
- 4 tbsp shredded coconut
Instructions
- In a small bowl, mix the melted coconut oil, vanilla and 2 tbsp. of Agave Syrup. Add cocoa powder and stir until mixed thoroughly.
- Lightly line the bottom of 12 silicone muffin liners with the mixture above. Evenly distribute with about 1 teaspoon per cup. Place in the freezer for 30- 60 minutes to harden.
- Combine melted cocoa butter, agave syrup, and hazelnut butter in a small saucepan over medium heat, stirring frequently until smooth. Mix in 2 tbsp. of shredded coconut.
- Remove the nut butter from heat and the muffin tin from the freezer. Carefully add about 1 tablespoon of the nut butter mixture to each muffin tin on top of the chocolate. Sprinkle with shredded coconut.
- Place back in the freezer to harden for at least 1-2 hours. Once hardened, you can store them in the refrigerator and enjoy them as a grab & go snack!
Notes
Nutrition
What you’ll love about this recipe:
You will enjoy these hazelnut coconut cups and love chocolate and coconut. Let me know if you try them, and don’t forget to rate the recipe!