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These Raw Vegan Nutella Cupcakes use minimal ingredients. The outer “cupcake” is made from dates, cocoa and hazelnuts, while the inner filling is rich and delicious thanks to chocolate and avocado. Rich, smooth and absolutely HEALTHY!
Raise your hand if you love Nutella! Keep your hand raised if like Nutella+vegan Nutella cupcakes+binge watching Netlix on a Friday night.
All hands better be raised.
What about Nutella that’s better for you and vegan? I know what you’re thinking….”Why would I want vegan Nutella?” Well if you’re having a serious craving for spoonfuls of actual Nutella, then I suppose you’ll want the real stuff—I believe it’s good to listen to your cravings. But, if you’re like me and typically just craving something sweet, these vegan Nutella cupcakes are for you. Oh, and they really do taste like Nutella, since Nutella is simply chocolate+hazelnut. I also realize these cupcakes look way more like thumbprints than cupcakes, but let’s just roll with it.
NUTELLA CUPCAKE INGREDIENTS
- hazelnuts
- cocoa powder
- dates
- maple syrup
- cinnamon
- avocado
The outside is made from hazelnuts, dates and cocoa while the inner filling combines avocado, cocoa and maple syrup. I believe in hiding avocado in chocolate desserts whenever possible. You can’t taste it and avocado makes everything smoother. Plus, who can’t use a dose of healthy fats?
These cupcakes are rich, as in suuuuper chocolate-y, but don’t make you feel “bleh” afterward. ….which will make you want to eat 12 in one sitting. ….but you can’t because they’re so rich. If you love Nutella, you’re gonna love these.
HOW TO MAKE RAW CUPCAKES
Step 1: Combine ingredients in a food processor until a large ball is formed. Then, spray a muffin tin with nonstick spray (or use coconut oil) and use your hands to press the mixture into the tin, then place the tin into the refrigerator.
Step 2: Make the filling. Place the avocado in a bowl and use a fork to smash it, making sure to get out as much clumps as possible. Add the cocoa, syrup and coconut oil to the bowl, then use an electric mixer to mix everything together.
Last: Remove the tin from the refrigerator, then use a spoon to spoon the chocolate avocado mixture into the center of the “cupcakes”, sprinkling each one with crushed hazelnuts. Lastly, EAT UP!
OTHER RAW VEGAN RECIPES:
Raw Vegan Nutella Cupcakes
Ingredients
For the cupcake:
- 1 cup raw hazelnuts
- 1/4 cup unsweetened cocoa powder
- 2 cups 8 oz. dates pitted
- 1/4 cup organic maple syrup
- 2 tsp vanilla
- 1/2 tsp cinnamon
For the filling:
- 1 ripe avocado
- 3 tbsp unsweetened cocoa powder
- 1/4 cup organic maple syrup
- 1/4 cup coconut oil
- 2 tbsp hazelnuts crushed (for topping)
Instructions
- Place hazelnuts and cocoa in a food processor and pulse. Add dates, syrup, vanilla, and cinnamon and pulse until everything is mixed.
- Spray a muffin tin with nonstick spray (or use coconut oil).
- Evenly distribute the hazelnut mixture into the tins, making sure to press down on the bottoms and smooth out the sides either with a spatula or with your hands.
- Place tin in the refrigerator for at least 20 minutes, allowing the mixture to harden and take the "cupcake" shape.
- For the filling, smash an avocado in a bowl with a fork. Try to get most of the clumps out if you can.
- Add cocoa, syrup and coconut oil to the bowl and, using an electric mixer, mix everything together until smooth.
- Use a spoon to spoon chocolate mixture into the cupcakes.
- Lastly, crush hazelnuts and sprinkle on top of cupcakes.
- Enjoy!
I have made a lot of raw vegan dessert and this one is in my top. The texture is so perfect and the taste really satisfied. Everybody’s gonna love these!!! Thanks for the recipe.
Can I swap hazelnuts for roasted sunflower seeds( I’m intolerant:/)? Alsoo can the recipe be made keto? ( no dates or maple syrup)
All my favorite things together! <3 They look and sound delicious!
Thanks Ellie–let me know if you try them!
I tried to make these ones tonight but I think I might have added too much dates. I measured 2 cups of dates but they were already pitted, and cut in small pieces, making them a bigger mesarument value (??). Also they got all stucked in the tin, even though I had already added coconut oil to it, it did not help when removing them at all! Any recs?
This is the best recipe for sweets I have tried in years…I can’t make them enough times how much my friends and family loves them. There is no single person that tried them and didn’t went like….WOOOWWW this is delicious! Thanks for sharing 🙂 It has become our favorite desert
Thanks for the feedback Malina–I’m glad you like them!
Hi! I apologize for the, probably, silly question…I don’t own a mixer and don’t usually bake; could I use a food processor to mix the filing ingredients?
Not a silly question, and yes a food processor should work just fine!
Thank you so much for your quick reply! Sorry, one more question! Do you recommend almond butter or cashew butter for this recipe? (We’re not able to use peanut butter)
I was clearly thinking of another recipe! My apologies. Thank you, again, for your help!
Thank you for this recipe, it is so delicious and I can’t even describe how much it’s already changed my life – even though I have only made them once!!
These look delicious! Thanks for sharing!
I don’t like coconut. I don’t like the flavor – even in coconut oil. is there a substitute I could use in the nutella cups instead of coconut oil?
Refined coconut oil should work
I would love to make these right now. They look soooo good! Question, though … can they be frozen? Refrigated? Also, how long would they last either way? Thank you so much!
Sorry, that should obviously read “refrigerated”. I was drooling and missed the letters on my keyboard. ;p
Haha! I knew what you meant 😀 Yes they can definitely be refrigerated and should last up to 5 days. I’m not sure if they can be frozen… I would assume yes, but I haven’t tried it myself. Let me know if you try them!
Thank you, Erin. I’ll be making them soon. I read somewhere that similar recipes freeze nicely, so it shouldn’t be an issue.
Can I replace the maple syrup with honey
Yes that should work.
Hey ! I just finished them and they seem delicious ! 🙂
I’m just unsure about the filling.. when I tried it it tasted very avocado”ey”, I tried adding some maple syrup but it didn’t change anything so I added dried figs and it finally diminished the strong taste of avocado ^^
Is it the same for you ?
I made these last night and LOVE them!!! Thank you!!
I’m so glad! Thanks for letting me know 🙂
Hey, I made these over the weekend – DELICIOUS !!
however at the top you mention there are almonds in the recipe.. but not in the ingredients list?
I only ask because my mix was fairly sticky, and wondered if this had anything to do with it?
THANKS 🙂
Hi Laura! I’m so glad you liked them. Thanks for catching that–it wasn’t supposed to say “almonds” at the top it was supposed to say hazelnuts. I fixed it. Yes, the dough is a bit sticky, but the stickiness goes away once they’re refrigerated (as you may have figured out). To avoid ANY stickiness you could try adding a bit of flour to your fingers while pressing the dough into the muffin tin. I haven’t tried it, but I imagine it might help a bit! 🙂
I made these last night for me and my three girls. My twin girls (17) and my youngest (14)and I fell in love with them. We will be making them a lot. Thank you so much for the recipe. My vegan friend can’t wait to come try them.
YAY!! I’m so glad you and your girls enjoyed them 🙂 They are definitely one of my favorite recipes!
Do you leave the skins on the hazelnuts?
Yes! You can take them off if they bother you, but I didn’t notice them at all.
Hi, the recipe looks great. Do you have any ideas for substitutes for the avocado? I’m allergic. Thanks!
Hi! Sorry for just now replying… I would maybe try coconut cream? I haven’t tried it, though, so I don’t have exact measurements, but I have a feeling that might work. Good luck!
These look so dense and yummy! I love Nutella, I lived in Italy for a while and ate it all the time there so it always brings back good memories 🙂 I know that back in the day before they had candy in Italy people would just go to the corner shop and buy a spoonful of Nutella on a little bit of paper to eat! I’d still buy that now 🙂
Really?! Ha that’s so funny–I would totally buy that!
I want to make everything you’ve posted lately, Erin. I just need someone to help me eat it. Can you, Miguel, Ang and A all come out here please??? Or maybe I should just come home 😉
I vote you come home 🙂 Thanks girl!! You da best.
I think I’d like to say that I dont really like Nutella (because it was once ruined for me), but umm let’s face it- it’s chocolate and hazelnut. I love that stuff.
Exactly–dare I say they’re betterrrrr than Nutella?!
I love your healthy take here on a chocolate cupcake! These little raw versions look divine and are definitely something I would not feel guilty about consuming… does this mean though that I can eat double to make up for the lost calories?
Thank you! and YES of course 😉
Mail me some ASAP???! I’m feeling my life is seriously lacking something right now and – you guessed it: it’s these. Also, this: “I’m only friends with people who like chocolate.” = me. Everybody else is lying and I’m not friends with liars.
Haha! Right?! How can you not love it?
These look amazing, Erin! I for one would love to eat vegan Nutella, especially when it’s made with healthy fats from avocado. Can I come hang out with you guys tonight and eat all of these to myself? You won’t mind, right? 😉
Thanks Sarah! No they wouldn’t have minded haahh we still have a few left… I’ll send ya some! 😀