Almond Choco Maple Hazelnut Cups

Almond Choco Maple Hazelnut Cups

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Almond Choco Maple Hazelnut Cups

IMAG7606Shawn is a Peanut Butter Cup fiend.  My goal is to always have some desserts around that will fill him up, satisfy his sweet tooth that fits into our eating lifestyle.  I’ve made a lot of Peanut and Almond butter cups over the years but these… well, they are awesome!  Play with this recipe.  If you like Macadamia Nuts, use them instead of the Hazelnuts.  Or use some other type of nut butter.  You can use 2 cups of just 1 flour if you prefer one over the other.  Almond Milk in place of Coconut Milk… You get the idea.  Have Fun!   This is the recipe we love.

Almond Choco Maple Hazelnut Cup
Almond Choco Maple Hazelnut Cup

Nut Butter Ingredients:

  • 1 Cup Melted Butter
  • 1 Cup Hazelnut Flour
  • 1 Cup Almond Flour
  • ¾ Cup Maple Syrup Sugar (yes, this exists…get some!) (or Xylitol Brown Sugar)
  • ½ Cup Xylitol Powdered Sugar
  • ¼ Cup Date Sugar
  • 1 Cup Almond Butter
  • 1 Tsp Vanilla Extract

Chocolate  Ingredients & Nut Topping:

  • 1 Bar of Bittersweet Bakers Chocolate (sugar free and dark)
  • 1 ½ Cups Coconut Milk or Almond Milk
  • ½ Cup Maple Syrup Sugar (Xylitol works well too!)
  • 1 Cup Hazelnuts (chopped in the blender but not turned into butter)


We use Mini-Cupcake Wrappers but you can make these any size you want.  You can also just pour it into a 9×13 Casserole dish if you prefer.  It’s going to taste the same however you choose to do it.  We took a large baking Pan and placed mini-cupcake wrappers all around it.

Combine all the Nut Butter Ingredients into a Medium Bowl and just mix it all up until well blended.  Taste it and see if you personally need more sugar.  If it’s too sweet for your taste, add in ¼ Cup of Almond Butter to cut it. **The Xylitol Powdered sugar is basically just Xylitol blended in your blender into a very fine powder.  Super easy!

Take a Spoon and a spatula and scoop enough nut butter mix to fill up each wrapper at least ½ way full.  Keep going until you either use up all the mix or just pour it all into a dish and spread it evenly.   

In a medium Sauce pan pour your Coconut Milk and heat on Medium High.  Break up your Chocolate and add to your Milk. Then add in your Sugar.  Mix with a Whisk continuously.  Again, taste the mix and add in a bit more sugar and stir until you get the sweetness you desire.  We like it a bit less sweet because our Nut mixture is sweet.  It’s a great contrast.

Almond Choco Maple Hazelnut Cups

Take your chocolate mix and, with a teaspoon, spoon on enough in each wrapper to cover the nut mixture.  If using a dish, just pour and spread mixture evenly on top of nut mixture.  

Sprinkle on Chopped nuts and put dish or pan in the freezer for at least 1hr and then try one!  We like to keep them in the freezer but you can also keep them in the refrigerator as well. Once they get to room temperature it’s pretty ‘melty’ so keep it cool until you are ready to eat it.  These do not travel well but will still taste great in a melted blob!



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