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5 from 7 votes

Raw Vegan Nutella Cupcakes

These Raw Vegan Nutella Cupcakes use minimal ingredients. The outer "cupcake" is made from dates, hazelnuts and cocoa while the inner filling is simply cocoa and avocado. You gotta try them!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: cupcakes
Servings: 1 dozen
Author: Erin


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 teaspoon vanilla
  • 1/2 teaspoon cinnamon

For the filling:

  • 1 ripe avocado
  • 3 tablespoon unsweetened cocoa powder
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil
  • 2 tablespoon hazelnuts crushed (for topping)


  • 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!