Simple Chocolate Hazelnut Cups
Serving Size / Yield
- 2 C. dark chocolate morsels, melted
- 1 C. hazelnuts, raw and soaked overnight
- 3 C. water
- 2 Tbs. cocoa powder
- 5 Medjool dates, no pits
Line a large muffin tin (with six holders, not 12) with parchment paper. Place two tablespoons of the chocolate in each holder and brush it to cover the entire parchment paper. Refrigerate this for an hour and repeat the step three times for strong cups. When the cups are ready, the chocolate should just peel off. For the hazelnut milk, rinse your raw nuts and place them in a blender. Add the cocoa, dates, and water. Blend it smooth and strain it through a cheesecloth.