Officially the cutest and prettiest treat I’ve ever made. Crumbly chewy cookie cups filled with silky sweet coconut caramel, topped with a thick coconut, cashew, cacao cream. A truly heavenly bite!
Where do I go from that intro?! These little cookie cups were two days in the making. Not because they were complicated to make but because I left myself with no time to make the creaming topping and assemble them the morning after having baked the cookie cups. Thankfully they held up beautifully and I got a nice sunny morning to take some snaps before they were devoured…
They held on to one of them for a few days only for research purposes! The cookie softened a little but on the whole was as a good as on day one, nibbled in approximately 3.5 bites in an effort to make it last that little bit longer.
The cookie base was incredible. I adapted the recipe from Leanne’s lemon coconut cream cups, and stuck with her suggestion to use coconut sugar as opposed to my usual go to honey in the cookie base. The end result was rich, buttery, crumbly and incredibly moreish…which is a lot considering I wouldn’t be the biggest cookie monster in the world especially where chocolate hasn’t been included in the mix!
It was torn between filling them with nut butter, chocolate ganache or caramel…I went with the latter and was delighted I did! Drippy, sweet, silky and whipped up in no time. Caramel makes everything AWESOME! Man I wish I had some of that deep dish cheesecake left! It would make for a mighty fine addition to your Thanksgiving dessert options!
I originally intended on topping them with straight up coconut cream but I couldn’t create a consistency thick enough to pipe. I wanted some definition to my swirls!
A little cacao butter and raw cashew butter along with the coconut cream, once chilled created a beautiful thick cream, ideal for piping. Creamy, rich, lightly sweetened…topped with a few additional hazelnuts for a final crunch. They were ALMOST too pretty to eat, of course the initial taste test won over any desire to hold on to them indefinitely or at least stick a couple in the freezer for a rainy day…three days in the fridge was enough of a test on my patience with just one remaining!
These would make a beautiful addition to a Thanksgiving or Christmas dessert plate or a final sweet note to end a night of finger food over the holiday period with your guests. Not that you need a reason to whip these babies up…relatively hassle free, a teeny bit of patience, a gentle touch and you’ll have yourself cookie cups to be truly proud of.
What’s your favourite mini dessert? Nut butter cups are obviously up there as one of my favourites!
Mini White Chocolate Cream Caramel Hazelnut Cookie Cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free grain free low-carb paleo soy-free vegetarian almond meal cashew butter coconut milk coconut oil
Ingredients (12 mini cookie cups)
For the Base
- 1 cup (100g) raw hazelnuts
- 50g (1/2 cup) raw pecans
- 50g (1/2 cup) almond meal/flour
- 1/4 tsp baking soda
- 1/4 cup (50g) coconut sugar
- 1/4 cup (55g) coconut oil melted
- Pinch of Pink Himilayan Rock Salt
- Coconut Sugar Caramel (make half the recipe and you’ll still have a bit leftover!..approx 1.5 tsp per cookie cup!)
Cacao Cashew Coconut Cream
- 1/4 cup (60ml) coconut cream (from the top of a can of full fat coconut milk that’s been refrigerated overnight!)
- 2 tbsp (28g) cacao butter melted
- 1/4 cup (60g) raw cashew butter
- 1 tbsp (20g) raw honey
- 1 tbsp toasted chopped hazelnuts roughly chopped to sprinkle over the top!
Preheat oven to 180C (350F).
Mix together all dry ingredients for the cookie base.
Add melted coconut oil and stir well to combine.
Grease a 12 * mini muffin tray lightly with melted coconut oil. I used this silicon one that allowed me to make 11 but I had some of the cookie mix leftover!
Divide between muffin tray, pressing down to compact the mix in each.Cover the tray with cling film and using the end of a rolling pin make an indent in all the cookies. Use your hands, through the cling film, to make the indents and little deeper and smooth around the edges. Bake in the preheated oven for 10 minutes. Remove and allow to cool for 5 minutes in the tray; pop out and cool fully on a wire rack.
Make your coconut caramel! This can made up to two days in advance and stored in the fridge. It’s actually best made the day before at least and chilled overnight so it thickens.
Blend together all cream ingredients and place in the fridge to thicken up for 2-3 hours or overnight.
Assemble cups by placing 1.5 tsp of caramel in each. Place cream in to a piping bag and place a small amount on top of each cup. Sprinkle with hazelnuts and serve. Store in the fridge in a seal tight container for up to three days.