Dark Chocolate Hazelnut Butter Cups
Homemade toasted hazelnut butter gets mixed with maple syrup to make a sweet, nutty filling for dark chocolate hazelnut butter cups! Make these for yourself or as a holiday gift for friends and coworkers!
Ingredients
- 1 cup chopped dark chocolate or chocolate chips
- 1 Tablespoon coconut oil
- 1/2 cup homemade toasted hazelnut butter follow recipe below or use store-bought if available
- 2 Tablespoons maple syrup can sub honey or agave
- 1/4 teaspoon vanilla extract
- a pinch of salt
- roughly chopped hazelnuts and flaky sea salt for topping (optional)
Instructions
- 1. Put chocolate and coconut oil in a microwave safe dish, and microwave in 30-second intervals until melted. Mine took about 2 minutes total in the microwave. Set aside.
- 2. Line a muffin tin with paper liners. I made a mixture of 5 full-sized cups and 5 mini muffin-sized cups, but this recipe will yield about 8 full-sized or 15 minis. Coat the bottom of each muffin cup with chocolate (enough to cover the bottom, 1-2tsp), and use the back of a spoon to nudge the chocolate 1/4 inch up the sides. Transfer muffin tin to the fridge or freezer to let chocolate harden.
- 3. Meanwhile, combine filling ingredients, and transfer to the freezer to chill. Once chocolate has hardened (about 10 minutes), spoon 1/2-1 Tablespoon of filling into each cup. Use your fingers to flatten the filling, then cover with remaining melted chocolate. Sprinkle with chopped hazelnuts and flaky salt, if desired.
- 4. Transfer pan back to freezer/fridge to allow chocolate to harden. Store excess hazelnut butter cups in the fridge for up to 2 weeks, or the freezer for a month or more.
Notes
To make homemade hazelnut butter: toast 2 cups of hazelnuts at 350 degrees for 10-15 minutes. Transfer warm nuts to a food processor or high-speed blender with 2 Tablespoons coconut oil, and process until completely smooth. You should be left with extra, as this recipe only calls for 1/2 cup.