INGREDIENTS 

FOR THE CRUST: 

• 1/2 cup raw hazelnuts 
• 1/2 cup shredded coconut 
• 7 Medjool dates, pitted
• 1/2 tsp vanilla extract
• Pinch of salt 

FOR THE FILLING: 

• 1/2 block dark chocolate 
• 1/3 cup coconut cream 
• 1 scoop (30 g) Happy Way Chocolate Hazelnut Vegan Protein Powder

METHOD 

1. Combine the hazelnuts, shredded coconut, dates, vanilla and salt in a food processor until the mixture starts to clump together.  
2. Scoop the crust into a mini silicone muffin tray, placing about 1 packed tablespoon of the mixture into each slot. 
3. Melt the chocolate and coconut cream in a small saucepan, over low heat. 
4. Once melted, pour the mixture into each muffin cup. 
5. If desired, add crushed hazelnuts to the top of each cup for decoration.
6. Chill the cups in the fridge for at least an hour, or until set and enjoy!