Servings: 10 · Prep Time: 60 mins · Cooking Time: 120 mins
Total Time: 180 mins

Desserts | Snacks

These raspberry chocolate cream cups are unbelievably delicious whilst being raw, dairy-free, gluten-free, grain-free AND free from any added sugar. It is hard to believe that these are as delicious as they are. Fun to make, great for kids and they won't take your blood sugar on a mile long high either. Packed with good fats, fibre, antioxidants, vitamins and nutrients, these treats really are pretty special. The cup's are made from hazelnuts, raspberries, almond butter, sea salt and desiccated coconut. They have a lovely chewy consistency which is a great contrast to the hazelnut chocolate cream which is buttery, indulgent and thick- just like Nutella but without the 57 cubes of sugar (yes, that is in ONE standard jar).



  • hazelnuts (125g)
  • vanilla (1/2 tsp)
  • almond butter (4 tbsp, chopped)
  • water (1 tbsp)
  • sea salt (pinch)
  • sweetener (1 tbsp powdered)
  • dried raspberries (optional) (30g)

Chocolate cream

  • hazelnuts (75g, soaked (1 hr))
  • almond butter (1 tbsp)
  • dark chocolate (100g)
  • coconut oil (1 tbsp)
  • milk (2tbsp)
  • sweetener or sugar (1 tsp powdered)

Chocolate top

  • dark chocolate (50g)

Base method

In to a food processor place 125g hazelnuts, freeze dried raspberries (optional) and blend until they are finely ground and starting to bind together (about 4-5 mins).
Add in vanilla, coconut and salt and continue to blend.
Now add in almond butter, sweetener and blend until the mixture starts to form a dough (If it is not binding enough to form balls in your hand then add 1 TBSP water at a time until the mixture can be pressed easily together).
Carefully press in to cupcake sized moulds / silicone moulds
Place in the freezer for about 1 hr to set and solidify

Chocolate cream

To make the cream. In a glass bowl over a pan of boiling water, melt chocolate and coconut oil together
In to your food processor place hazelnuts, cashew nut butter, nut milk and sweetener (optional) and blend on high-speed until smooth
Add in chocolate and coconut oil mixture and continue to blend until smooth and creamy
Take chocolate nests out of freezer and pour mixture in to each one
Place back in freezer for at least 2 hrs until set

Chocolate top

Melt chocolate and add a thin layer on top of the chocolate cream. Decorate with a few nuts.
Pop in the fridge until you want to eat!