Clean eating and delicious “Paleo” Nutella cups using just three ingredients, and can be made completely sugar free! Quick, easy and satisfying, these Nutella cups are naturally gluten free, paleo, vegan and dairy free!
“Now that summer is in full motion, we say farewell to our cake tins and muffin pans, until the pumpkin hits our shelves.”
While the ovens may be enjoying some time out of the limelight, it does NOT mean traditional bakeware and cookware get ignored too. I’m kind of excited for a new mini-series of recipes to share with you all in the next couple of weeks- Easy, delicious no bake recipes which need a basic muffin tin, and nothing else!
Oh wait, and a mixing bowl and ingredients but that’s not relevant.
A MUFFIN TIN.
I’ve been having a ton of fun this past week, in between cookbook work, testing out various snacks all made in this multi-purpose bakeware! Today’s recipe was inspired by the recipe Ashley shared on here with us last week. My sister Niki has been asking for them, but wanting her favorite spread in it (Nutella) and in a larger size- Enter muffin tins.
If you are a regular reader of TBMW, you’d know that after I make a basic recipe, I love experimenting with it and seeing if it can be adapted in other ways.
Clearly, traditional Nutella is not suitable for those following a vegan, gluten-free or paleo lifestyle. Ironically, for the last year or so, I’ve been making my own homemade ‘nutella’/chocolate hazelnut butter. It is not only cheaper to make, but also ridiculously easy to do- Toast hazelnuts, blend them or use a food processor and voila- Instant hazelnut butter! To make it ‘Nutella’ like, I’d simply blend as much or as little hazelnut butter with cocoa powder, coconut palm sugar and a dash of sea salt and voila- Instant Nutella. Saying that, I’d always been keen to see if it would taste any different if I made it completely sugar free, using my favorite monk fruit sweetener (a stevia like blend with no bitter aftertaste).
To keep the sugar free theme happening here, I also tried a new to me sugar free chocolate brand, Lily’s. They have a stevia sweetened line and I was keen to see how they’d work, and to see if they’d have a bitter aftertaste or not. Fortunately, I couldn’t taste any, and they worked out well. Unfortunately, they aren’t vegan-friendly, so my stand-by dairy free chips are always a winning option.
For those of you with no dietary restrictions whatsoever, be my guest- Standard, classic Nutella or this amazing hazelnut butter works just fine- Ask Niki, who enjoyed a batch with both of those!
These healthy three ingredient “Nutella” cups are a no-fuss, snack or dessert to enjoy which takes minimal prep and the perfect cure to that ever-present sweet tooth! Unlike traditional chocolate filled cups, these contain no fillers, white sugar, dairy, milk, soy or palm oil and much cheaper too! The base uses either a sugar free or dairy free chocolate, paired with coconut oil. The centre is filled with homemade Nutella and all you need to do is wait for it to firm up! Depending on which exterior and interior you opt for, these three ingredient “Nutella” cups are naturally gluten free, paleo, vegan, dairy free and can be completely sugar free!
HACK! Texture lovers, this one is for you- Before filling your cups with the homemade sugar free Nutella, add a handful of crushed/blended hazelnut pieces! They provide a random and delicious crunch within each centre!
Make these healthy three ingredient Paleo and Sugar Free “Nutella” cups and let’s embrace the use of muffin tins…minus the ovens.
Healthy Three Ingredient Paleo Nutella Cups
- 2 cups dairy free or sugar free baking chips of choice divided
- 1 tablespoon coconut oil divided
- 1/2 cup homemade or store bought hazelnut butter
- Handful of crushed hazelnuts optional
- Sea salt to top (optional)
- Line a large muffin tin with 8 paper liners and set aside.
- In a microwave safe bowl or stovetop, combine 1 1/4 cups of baking chips of choice with 2 tsp of coconut oil and melt together. Divide the melted chocolate evenly amongst the eight cups, scraping down the sides of the paper liners. Refrigerate for around 10 minutes.
- In two small bowls, add the hazelnut butter in one and the rest of the baking chips and coconut oil in the other.
- If your chocolate hazelnut butter/homemade Nutella is too stiff, melt slightly until drippy. Remove slightly chilled chocolate cups and fill the eight cups with a tablespoon of the nutella each and optional crushed hazelnuts. Place back in the refrigerator.
- While it is chilling again, melt the rest of the baking chips with a teaspoon of coconut oil and top the eight cup and allow to cool until firm. Top with optional sea salt and enjoy!
Cups are freezer friendly.
Healthy 4 Ingredient Paleo Nutella Cookies
Healthy Nutella Cookie Dough Bites
4 Ingredient Flourless Peanut Butter Nutella Cookies
How often do you use the oven in the warmer seasons?
What is your favorite nut butter?
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I love these pictures! And of course the addition of sea salt 🙂
I would like to freeze and chop up these cups and mix them in a pint of Bailey’s flavored ice cream!
That would be absolutely perfect to do!!!
Nutella is always one of those spreads I forget about. Once I knew it wasn’t vegan, I sort of just decided it wasn’t an option. I do have some chocolate peanut butter but it’s not really the same is it? I’ll have to try to make my own sometime. This recipe looks great!
I think you’d love my recipe here, Ellie- I’ve got a peanut butter one to share soon so save that jar up for that 🙂
I never really got into the whole nutella craze, but perhaps that’s because it was always WAY too sweet for me. I love to combine hazelnuts and chocolate, so perhaps I should try making this sort of nutella version instead!
Please do, I think you’d enjoy this!
OMG this sounds lush!!! Damn you. And I’m pretty sure Australia’s winter is warmer than London’s summer, so I will be using my oven year-round.
hahahaha don’t say that- I wish I was in London right now!
Ever since I’ve been roasting my sweet potatoes instead of microwaving them, I’ve been using the oven WAY more often. The taste and texture are SO different and so much better than when you microwave it! Seriously. You have to try it out!
P.S. I thought that I was only a peanut butter and almond butter fan until Justin’s Hazelnut butter happened. LOL!
Haha, it’s so good!
YES! You need to try it out roasted, they are my favorite way over the microwave!
Your bite through that nutella cup is just perfect. #details
I like your attention to detail 😀
I hope you have been doing your fair share of baked recipes at the moment too – honestly any excuse for me to put the oven on right now… I even leave it open after I am done and switched it off just to put some of its heat through the house! And it’s warmer here than it is in summery Scotland right now! I have turned into such a wuss! Ha!
Oh I can imagine how cold it is for you right now- Saves a ton on heating too! 🙂
Oh my GODDDD these are making me drool, yo. That close-up supa dupa macro lens lol dying!!
hahahahaha thanks, Christina!
Nutella stuffed inside chocolate cups?? You’re a genius, my friend! No wait, I need to give credit where credit is due. Niki is a genius! And I bet Panda is a genius, too. Along with your Mum. Just a whole family of geniuses! 🙂
Okay, fine. My whole family have Einstein running through their veins.
HI, LONG LOST BLUEBERRY. I had an early dinner, which means a) I’m starving again, and b) you’re taunting me with this delicious recipe. I have all of the above except for nutella. Sub for PB? 🙂
😀 Do it! I’ll be sharing the peanut butter version next week- So great to see you back, married lady 😀
Hi Arman! Wow, can’t wait to try this recipe! Yum Yum Yum!
Linda! 🙂 I hope you try them out 🙂
I really don’t use baking chips anymore (have switched to my favourite green&black’s bars chopped up for my favourite recipes) so have you any clue how many grams of chocolate we’re talking about here? Thanks and can’t wait to make these! Especially my husband is kind of breathing down my neck waiting for me to make them. :’)