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Hazelnut Paleo Vegan Cupcakes

Hazelnut Vegan Cupcakes

These Hazelnut Vegan Cupcakes are also paleo, refined sugar free, gluten free. And absolutely delicious!

Course Dessert
Cuisine Paleo, vegan
Keyword cupcakes, paleo, vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9 cupcakes
Calories 270 kcal

Ingredients

Hazelnut Cupcakes

  • 1 cup almond flour
  • 1/4 cup arrowroot flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons almond butter or any nut butter
  • 1/4 cup maple syrup
  • 1/2 cup coconut milk full fat
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped hazelnuts

Hazelnut Frosting

  • 1 cup whole hazelnuts roasted
  • 5 tablespoons coconut milk full fat
  • 2 tablespoons vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons maple syrup
  • 1 tablespoon coconut butter
  • Pinch of salt

Hazelnut Truffles

  • 1 2/3 cups chopped chocolate or chocolate chips (283 grams, 10 oz)
  • 1/3 cup coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon coconut oil
  • 1/2 cup whole hazelnuts
  • 1 cup chopped hazelnuts to coat

Instructions

Hazelnut Cupcakes

  1. Pre-heat the oven to 350F. Line a muffin tin with baking cups.
  2. Make flax egg. Mix flax seeds with water and let them sit for about 10 minutes while you gather all of the other ingredients together.
  3. Mix almond flour, arrowroot flour, baking powder, salt, and baking soda together in a bowl. Set aside.
  4. Whisk almond butter with maple syrup, coconut milk, vanilla, and flax egg.
  5. Add flour mixture to the wet mixture.
  6. Add hazelnuts, mix to combine.
  7. Spoon onto muffin cups.
  8. Bake for 10-15 minutes until you insert a toothpick in the center and it comes off clean.

Hazelnut Frosting

  1. Place all ingredients in a food processor. Process for a couple of minutes until completely smooth.

Hazelnut Truffles

  1. Heat coconut milk in a pan or in the microwave until almost comes to a boil.
  2. Pour over chocolate. Let it sit for a second. Stir with a spatula until completely melted.
  3. Add coconut oil and maple syrup. Stir until melted and incorporated together.
  4. Once you add the maple syrup, chocolate might separate. That’s why we add the coconut oil to help stabilize the chocolate. If your chocolate is not coming back together, just add a bit more coconut oil until it does.
  5. Let it rest in the fridge for a couple hours until set.
  6. Use a cookie scoop, or a spoon to grab pieces of the chocolate. Roll them into balls, place a hazelnut in the middle while rolling, if you desire.
  7. Then coat chocolate in chopped hazelnuts.
  8. Keep refrigerated.

To assemble

  1. Place frosting in a piping bag. Pipe on top of cupcakes. Place a truffle on top.

Storage

  1. Cupcakes will keep for up to 4 days in the fridge, covered.

Recipe Notes

Notes To roast your hazelnuts, simply place them in a sheet pan and bake in the pre-heated 400F for 6-8 minutes. Rub hazelnuts with paper towels, or just a towel, to remove skins. They should come off pretty easily.

Nutrition Facts
Hazelnut Vegan Cupcakes
Amount Per Serving
Calories 270
* Percent Daily Values are based on a 2000 calorie diet.