• BOTTOM LAYER
  • 1 cup soaked Hazelnuts
  • 1 tbsp coconut butter
  • 3 tbsp. coconut nectar or honey
  • 1 tsp hazelnut extract
  • 1 tsp vanilla extract
  • TOP LAYER
  • 1/4 cup freeze dried raspberries
  • 1/4 cup coconut butter
  • 1/4 cup finely shredded unsweetened coconut
  • 1/4 cup cream from 1 can full fat coconut milk refrigerated
  • 1 tbsp. coconut oil
  • 3 tbsp. coconut nectar or honey
  • 1 tbsp. chia seeds
  • 1 tbsp. coconut butter

I am romantic by nature.  My heart melts at the flicker of affection on the movie screen or from the simplest gentleman’s gesture of opening the car door for a lady.  I just witnessed this the other day.  I was stunned and couldn’t even process what my eyes saw.

It was not the ordinary/expected chivalry one might see from a middle aged man and woman, but it was a “young” man/boy driving a truck and he came around and opened the door for his girlfriend {I am only guessing on that status} and he extended his hand to help her get out.

I watched every move with bated breathe wondering, was he going to drop to his knee and propose?!  He didn’t {sigh}, they just carried on as I stared in bewilderment at such sweetness. As they walked in front of my car I was obviously still staring and they both looked at me but all I could do was smile back.  I really wanted to whip out Andrea Bocelli on Pandora and keep the mood.

I didn’t follow them in the store, but the thought did pop into my romantic head to spy on them just to see if roses and chocolate were part of the deal.  I even glanced at the licence plate thinking I would see a mid west state and that would explain such a gentleman, but it was a Florida tag….I know I was judging.  I hear those midwest values are making a come back!

Well, I am happy to say we all benefit from that adorable couple because I kept the mood going by heading home with the desire of eating something sweet!  I had bought a big bag of hazelnuts not knowing what I would do with them, but the creative juices were flowing now!  So thank you cute young couple, whoever you are!

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This is a helpful little gadget from pampered chef that helps to press the ingredients into the mini cups. However, thumbs work great too!

 

 

Raspberry Hazelnut Cups {raw, gluten & dairy free}
 
Prep time

Total time

 

Author:
Serves: 12

Ingredients
  • BOTTOM LAYER
  • 1 cup soaked hazelnuts
  • 1 tbsp coconut butter
  • 3 tbsp. coconut nectar or honey
  • 1 tsp hazelnut extract
  • 1 tsp vanilla extract
  • TOP LAYER
  • ¼ cup freeze dried raspberries
  • ¼ cup coconut butter
  • ¼ cup finely shredded unsweetened coconut
  • ¼ cup cream from 1 can full fat coconut milk refrigerated
  • 1 tbsp. coconut oil
  • 2 tbsp. coconut nectar or honey
  • 1 tbsp. chia seeds
  • 1 tbsp. coconut butter

Instructions
  1. In a food processor add hazelnuts, and all bottom layer ingredients.
  2. Process till creamy and fill mini cup liners ¾ up pressing it firmly.
  3. Rinse out food processor.
  4. Scoop off the cream from the top of the cold coconut milk.
  5. Save and refrigerate the clear coconut milk for a smoothie or other recipe.
  6. In processor add all ingredients of “top layer” and ¼ cup of coconut milk cream.
  7. Blend the “top layer” ingredients till creamy.Press onto hazelnut layer in mini cups.
  8. Place in the freezer for 15 minutes or refrigerator for 30 minutes.
  9. Pipe fresh whip cream or coconut cream whipped when ready to serve.
  10. Crush a few freeze dried raspberries and sprinkle over your topping.

Notes
It is best to use soaked nuts but if you don’t have time on your side you can rinse them and add few tablespoons of water in processor. Make sure you use BPA free canned coconut milk. It helps to use the coconut oil in your tablespoon before adding the coconut nectar due to it’s sticky nature. If you want to top your cups with coconut cream just whip ¼ to ½ cup of the separated cream from the top of the can with a dash of stevia. It will not be as stiff of a topping like heavy cream but it is delicious!

 

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Wishing you much love everyday,

Dawn-Signature