top of page


Updated: Oct 1, 2018

I brought these 'cupcakes' to the office as a healthy treat to the girls when I first started working here. They were such a hit that Dr. Lubin wanted to share this recipe along with other healthier options to our patients. I am somewhat of a Susie-homemaker who loves to cook and bake as well as dabble in other healthy lifestyle interests. I found the recipe via The Almond Eater blog and made my own variation. I hope you love them as much as we do!

Raw Vegan Nutella Cupcakes

These Raw Vegan Nutella Cupcakes use just a few ingredients that you may already have in

your pantry. They are no-bake and require very little time to make. The bottom of the cupcake

is made from dates, hazelnuts and cocoa while the inner filling is cocoa mixed with avocado to create a creamy filling.

Prep Time: 20 mins

Cooling Time: 20 mins

Total Time: 40 mins

Yield: 1 dozen

For the cupcake:

· 1 cup hazelnuts*

· 1/4 cup unsweetened cocoa powder

· 2 cups (8 oz.) dates, pitted

· 1/4 cup organic maple syrup

· 2 tsp vanilla

· 1/2 tsp cinnamon

For the filling:

· 1 ripe avocado

· 1/4 cup unsweetened cocoa powder

· 1/4 cup organic maple syrup

· 1/4 cup coconut oil

· 2 tbsp hazelnuts, crushed (for topping)*


1. Spray a muffin tin with nonstick spray (or use coconut oil).

2. Pulse the hazelnuts and cocoa in a food processor. Then add dates, syrup, vanilla, and cinnamon and pulse again until everything is mixed.

3. Spoon the hazelnut mixture into the tins, pressing down on the bottoms and sides to smooth and create a small well.

4. Refrigerate the tin for at least 20 minutes so that the mixture can harden and create a “cupcake” shape.

5. In a stand mixer, mix the avocado, cocoa, syrup and coconut oil until smooth.

6. Spoon chocolate mixture into the cupcakes.

7. Crush hazelnuts and sprinkle on top of cupcakes.

You can store these in the refrigerator for up to a week or keep extra in the freezer for when you need something sweet. The soften at room temperature so don't keep them out too long!

*If you don't like hazelnuts, feel free to substitute for almonds, walnuts or pecans. The flavor will be altered and not as good in my opinion!*

Original recipe and photo found at

121 views0 comments

Recent Posts

See All


bottom of page