Raspberry Hazelnut Cups {raw, gluten & dairy free}
Prep time
Total time
Serves: 12
  • 1 cup soaked hazelnuts
  • 1 tbsp coconut butter
  • 3 tbsp. coconut nectar or honey
  • 1 tsp hazelnut extract
  • 1 tsp vanilla extract
  • 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
  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.
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!
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/raspberry-hazelnut-cups-raw-gluten-dairy-free/