Dark Chocolate Nutella Cups

Ingredients

For the Filling

• 1/2 cup Nutella
• 1/2 cup almond flour
• 4-5 Medjool dates, pitted
• 1/4 teaspoon vanilla bean paste
• 1 pinch of Diamond Crystal kosher salt

For the Chocolate

• 1 1/2 cups 70% cacao dark chocolate chips or chopped chocolate
• 1 tablespoon avocado oil
• Flaky sea salt, for topping

Make the Filling and Assemble the Cups

First, line a cupcake tin with baking cups.

In a food processor, combine the Nutella, almond flour, pitted dates, vanilla bean paste, and kosher salt. Pulse until the mixture comes together and looks a bit crumbly.

Scoop out a tablespoon of the mixture, roll it into a ball, and then flatten it between your palms into a disc that’s just a little smaller than your baking cups. Set the discs aside.

Melt the dark chocolate and avocado oil together in the microwave. Do this in 15-second bursts, stirring in between, until it’s completely smooth.

Spoon a bit of the melted chocolate into the bottom of each baking cup, then tilt the pan around so the chocolate coats the entire bottom.

Place one of the Nutella discs on top of the chocolate in each cup. Then, spoon more chocolate over the top.

Gently shake the pan a little to help the chocolate cover the entire Nutella filling and create a smooth top.

Chill and Serve

Place the pan in the fridge for 30-60 minutes, or until the chocolate is completely set.

Sprinkle the tops with a little flaky sea salt before serving. You can store these in an airtight container in the fridge.

Dark Chocolate Nutella Cups

This is a really simple, no-bake recipe for chocolate cups filled with a rich Nutella mixture. The filling is just a combination of Nutella, almond flour, and dates, which gives it a thick, fudgy texture. It’s all encased in a dark chocolate shell and finished with a sprinkle of flaky sea salt.

Prep Time20 minutes mins

Chill Time30 minutes mins

Total Time50 minutes mins

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Ingredients

For the Filling

• ▢ 1/2 cup Nutella
• ▢ 1/2 cup almond flour
• ▢ 4-5 Medjool dates pitted
• ▢ 1/4 teaspoon vanilla bean paste
• ▢ 1 pinch Diamond Crystal kosher salt

For the Chocolate

• ▢ 1 1/2 cups 70% cacao dark chocolate chips or chopped chocolate
• ▢ 1 tablespoon avocado oil
• ▢ Flaky sea salt for topping

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Instructions

• Line a cupcake tin with baking cups.
• Combine Nutella, almond flour, pitted dates, vanilla bean paste, and kosher salt in food processor. Pulse until crumbly and combined.
• Form tablespoon-sized balls of filling mixture, flatten into discs slightly smaller than baking cups.
• Melt dark chocolate and avocado oil in microwave in 15-second intervals, stirring until smooth.
• Spoon chocolate into baking cups, coating bottom completely.
• Place Nutella disc in each cup, cover with remaining chocolate.
• Shake pan gently to smooth tops.
• Refrigerate 30 minutes until set.
• Sprinkle with flaky sea salt before serving.

Notes

Store in airtight container in refrigerator.

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