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Caramel Hazelnut Chocolate Cookie Cups

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  • Author: Alice Pagès
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 cookie cups 1x
  • Category: dessert
  • Cuisine: American
  • Diet: Vegan


Cacao nibs cookie cups that hide a smooth salted caramel cream, crunchy hazelnuts and are topped with a layer of cracking chocolate. Easy to make, naturally gluten-free, refined sugar-free and incredibly delicious. The perfect decadent healthy treat to satisfy your sweet tooth.



Cookie dough

  • 1 cup hazelnut meal (90 g)
  • 3/4 cup white rice flour (110 g)
  • 1/2 tsp baking powder
  • 1/4 cup maple syrup (70 g)
  • 3 tbsp melted coconut oil (40 g)
  • 1 tsp vanilla extract
  • 1 tbsp cacao nibs
  • 1 pinch of salt

Caramel filling

  • 120 g pitted dates (about 6 large dates)
  • 1/3 cup full-fat coconut milk (100 g)
  • 2 tbsp tahini 
  • 1 pinch of sea salt flakes

Chocolate topping

  • 2 tbsp melted coconut oil (30 g)
  • 1 tbsp maple syrup (15 g)
  • 1 tbsp cocoa powder (15 g)
  • 1/4 cup roasted hazelnut, roughly chopped 
  • sea salt flakes



  1. Optional (see notes): soak the dates in hot water for 15 minutes to soften. Carefully drain.
  2. Place the chopped pitted dates and coconut milk in a high speed blender and blend until smooth without any bites.
  3. The, add tahini, vanilla and salt, and blend again to combine until you get a perfectly creamy caramel. Transfer in a container and store in fridge.


  1. Preheat the oven to 350 degrees F and grease a small muffin tin with oil.
  2. To a large mixing bowl, add hazelnut meal, rice flour, baking powder and salt. Stir to combine.
  3. Add maple syrup, melted coconut oil and vanilla, and stir using a wooden spatula or your hands to massage the dough and incorporate all the ingredients. The dough must look a little dry and crumbly, but must hold when pressed between two fingers. Fold in the cacao nibs.
  4. Divide the dough into 6 balls of equal size. Place each ball into a greased muffin tin. Gently bur firmly press the dough with your fingers, making a well in the middle of each with your thumbs to shape a cup.
  5. Bake for 10 minutes, until slightly golden on the edges and dry to touch.
  6. Remove from the oven and immediately use the back of a teaspoon to push down the bottoms of the cups and reinforce the hole. Allow to cool for 5 minutes in the tins. Then carefully remove the cookie cups from the muffin tin and cool completely on a wire cooling rack. 


  1. Prepare the chocolate by adding melted coconut oil, maple syrup and cocoa powder in a bowl. Mix until combined and smooth, without any lumps.
  2. Roughly chop the hazelnuts.
  3. When the cookie cups are cool, fill them with the caramel up to two-thirds. Add chopped hazelnuts on top, then pour the chocolate to fill right to the top and fully cover the hazelnuts. Sprinkle with a pinch of sea salt flakes.
  4. Place the cookie cups in freezer for 3 minutes until the chocolate is hard. Enjoy immediately, or store in freezer and remove 10 minutes before serving.
  5. The cookie cups will keep in an airtight container in the freezer for up to 1 month.


  1. I’ve used 2,5 inches diameter muffin tin.
  2. It’s really important that you use soft dates to get a smooth and creamy caramel. I highly recommend to use medjool dates, a natural smooth, juicy and sweet variety. If you can’t find medjool dates or if your dates are dry, soak them in hot water for 15 minutes before using to soften.
  3. To make the caramel, I recommend to use thick full-fat coconut milk, with at least 85% of coconut.