Vegan Hazelnut Chocolate Layered Dessert Cups
Ingredients
Crust
- 1/2 cup hazelnuts
- 10 dates, pitted
- 2 Tbsp cacao powder
Cream layer
- 1/2 cup cashews, soaked in warm water for min. 6 hours
- 1/4 cup coconut cream
- 2 Tbsp coconut oil, melted
- 1 Tbsp maple syrup
Praline layer
- 1/3 cup hazelnut butter
- 5 Tbsp maple syrup
Chocolate layer
- 120g @ichoc_vegan_chocolate super nut chocolate
- 1/8 cup coconut cream
Preparation
Place the crust ingredients into a food processor and pulse until you have a sticky dough.
Line a cupcake tin with baking paper stripes for easier removal and divide the crust dough into 6 equal pieces. Press them into the bottom of the cupcake mould and even out before placing them into the freezer.
For the cream layer, place all ingredients into a high speed blender and blend for 1-2 minutes until smooth. Divide the cream among the 6 cake moulds and freeze for 30-40 minutes or until firm.
For the praline layer, simply whisk the hazelnut butter and maple syrup together until smooth, then divide among the 6 cake moulds and even out. Place in the freezer until firm.
Melt the chocolate in a water bath and add the coconut cream. Whisk together until smooth and divide equally among the 6 cake moulds. At this point you can add any decoration you’d like - chocolate pieces, crushed hazelnuts etc.
Place in the freezer for a minimum of 5 hours and carefully remove them from the tin. Let defrost for 1-2 minutes before serving.