Nocciolata Cups

Nocciolata Cups

Prep Time: 15 minutes | Total Time: 1.25 hours

A terrific sweet treat that’s relatively un-decadent, despite the rich, creamy smooth texture and sweet (but not overly sweet) intense, dark chocolate taste. (Recipe courtesy of Kimmy Murphy from Rock my Vegan Socks.)


  • 1/4 cup of pecans
  • 1/4 cup of almonds
  • 1/2 cup of dates, soaked in warm water for 5 minutes, pitted
  • a pinch each of sea salt & cinnamon
  • Nocciolata Dairy Free


  1. Place the nuts in a food processor and process until finely crumbled.
  2. Add the dates, a splash of the date-soaking water and the pinch of sea salt & cinnamon. Pulse until well combined.
  3. Brush a bit of coconut oil on the outside of mini tart cups and gently fold the crust around the outside of the tart mold.
  4. Put them in the freezer for an hour or so.
  5. Gently peel the crust away from the mold, and add a generous teaspoon of Nocciolata Dairy Free spread.
  6. You can enjoy as is, or add some fruit and/or shredded coconut, or any topping you’d like to try.
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