Description
These Coconut Mini Nutella Cups are a quick and easy no-bake dessert made with just three simple ingredients. Perfect as a last-minute treat, they combine smooth Nutella and coconut oil with a crunchy coconut topping, creating a luscious bite-sized delight that’s naturally gluten-free and ready in minutes.
Ingredients
Ingredients
- 1 cup Nutella
- 1/4 cup coconut oil
- 12 tsp unsweetened shredded coconut, divided
Instructions
- Prepare the pan: Line a mini muffin pan with 24 paper liners and set it aside to get ready for the mixture.
- Melt the ingredients: In a microwave-safe bowl, combine the Nutella and coconut oil. Heat in 30-second increments, stirring after each, until the mixture is fully melted and smooth.
- Fill the liners: Evenly divide the melted Nutella mixture into the prepared muffin liners, filling each about two-thirds full.
- Add coconut topping: Sprinkle 1/2 teaspoon of shredded coconut on top of each mini cup for added texture and flavor.
- Freeze to set: Place the mini muffin pan in the freezer and allow the cups to harden completely, about 30 minutes.
- Store properly: Once hardened, remove the cups from the pan and transfer them to an airtight container. Store in the freezer or refrigerator until ready to serve.
Notes
- Use paper liners to make removal easier and prevent sticking.
- Store the cups in the freezer for a firmer texture or in the fridge for a softer bite.
- You can substitute Nutella with any chocolate hazelnut spread if preferred.
- Ensure the coconut oil is melted but not overheated to avoid separation.
- These cups make a great quick dessert or party favor that’s naturally gluten-free.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
