Vegan Nutella Cheesecake Chocolate Cups
These Vegan Nutella Cheesecake Chocolate Cups are the perfect Valentine's Day Healthy Gluten Free Dessert Recipe to impress your sweetie!
Servings 12 cups
- 1 cup blanched hazelnuts toasted and chopped
- 2 tbsp coconut oil
- 3/4 tbsp unsweetened cocoa powder
- 2 tbsp coconut sugar
- Pinch of salt
- 1/2 cup vegan cream cheese
- 1/3 cup prepared nutella
- Maple syrup to taste
- 300 g dark dairy-free chocolate chopped
- 4 tsp extra virgin coconut oil
- 4 hazelnuts toasted and finely chopped for garnish
In a bowl, microwave the chocolate with the coconut oil on 50% power in 30 second increments until melted, stirring every 30 seconds.
Prepare 12 silicon muffin molds on a baking sheet and add a thin layer of chocolate to the bottom of the molds. Place in the freezer for 5-10 minutes.
In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
In the blender, puree the cream cheese with 1/3 cup of nutella until smooth. Add maple, to taste, if desired. Transfer to a piping bag.
Pipe mounds (that look a bit like poo) onto the frozen chocolate bottom in the muffin tins, being careful not to touch the sides. Cover the mounds with the melted chocolate and top with the chopped hazelnuts. Transfer to the freezer to set up for at least an hour.
Unmold when ready to eat and enjoy!
Calories: 304kcal | Carbohydrates: 25g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Sodium: 44mg | Potassium: 110mg | Fiber: 4g | Sugar: 18g | Vitamin C: 0.7mg | Calcium: 59mg | Iron: 2.8mg