Heavenly Nutty Chocolate Cups – No Bake

Makes 12 cup cakes

The word ‘heavenly’ came to mind because these magical little cups really do seem to transport you to another world – a brief diversion of blissful happiness that you really wish could last forever !  In fact, not only are they irresistible, they are also packed with protein, fibre, and other nutrients, and are incredibly easy to make.  So, I could seen no reason why they wouldn’t score high on a Sunday, as we roll into Fall.  Serve with a pot of your favourite tea !

Note :-  These rich cup cakes can be made with any roasted nut mixture of your choice.  A lady who tried and loved them said they freeze well once they are put in a heavy weight air tight container.


1 cup semi roasted hazelnuts & peanuts mixed

1 cup oat bran (available in the US from here, and in the UK from here)

2½ Tbs peanut butter (available in the US from here, and in the UK from here)

1 Tsp vanilla essence (available in the UK from here)

a pinch of salt

a pinch of cinnamon

1 to 2 Tbsp maple syrup or agave nectar – add the sweetener a little at a time, to personal taste (maple syrup available in the US from here, and in the UK from here – agave nectar available in the US from here, and in the UK from here)

2 to 3 Tbsp coconut oil (available in the US from here, and in the UK from here)


3 Tbsp coconut oil (available in the US from here, and in the UK from here)

1½ Tbsp Earth Balance ‘margarine’, or other vegan butter/margarine of your choice (you could use the coconut oil instead, but I used margarine as I wanted to ensure a semi-soft chocolate topping)

185g (6½ oz) dark chocolate (available in the US from here, and in the UK from here)

a pinch of Himalayan salt (available in the US from here, and in the UK from here)

EXTRA : 1 tsp shredded (dessicated) coconut per cup cake



You will need a silicon muffin/cup cake pan (to hold 12 cup cakes), which will enable you to effortlessly remove the cups when they’re ready without any damage or mess.

(If you can’t find these locally, they are available in the US from here, and in the UK from here)

  1. Place all the nuts in your food processor, and process until they almost form a powder.  Then add the remaining ingredients, and process until the mix becomes a sticky dough ball.  Take out, and place in a bowl.
  2. Next, use a teaspoon to spoon the dough evenly into each of your silicon cup cakes, now add the shredded coconut onto each cupcake, and then make sure to  flatten the tops.  At this point each cup cake should be approx 3/4 full.
  3. Meantime, bain-marie the chocolate with the other topping ingredients, until it has melted.  Then spoon the mixture onto the top of each cup cake as evenly as you can.
  4. Place in the fridge overnight, or freeze for an hour or so, and Enjoy !

WarningThese May Be Moreish . . .


All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010




  1. They look delicious 🙂 x

  2. Teresa Hi and hope you make and enjoy them. Let me know how it goes. 🙂

  3. Sylvia Hi hope you make and enjoy these and let me know how they go as and when. 🙂

  4. Oh My God Have to try them as well 🙂

  5. Celine Hi, hope you make and enjoy them ! 🙂

  6. These look & sound fantastic!

    not sure I understand the last part of point 2 of the method “then add a further teaspoon on the surface of each one.”

    Also, the method doesn’t mention what the extra coconut is for?

    Might try with hazelnuts & almonds instead of hazelnuts & peanuts 🙂

  7. Just put these in the freezer! Can’t believe I have to wait a whole hour

  8. Hope you enjoy them Angie ! 🙂

  9. Paul Hi there, I have revised that part of the method to make it clearer. Hope you make and enjoy them, let me know how they go as and when. Enjoy ! 🙂

  10. I made these yesterday and I am enjoying them sooo much! I replaced the peanut butter with hazelnut butter since I don’t like peanuts. Still works like a charm! I also did not add the syrup since we don’t have a sweet tooth in our house.

    We have had them for breakfast, and they give enough energy to last until lunch. So these are our new favorite break-fasties!
    Thank you!

  11. Marieke Hi there and thanks so much for letting me know that you and your family have enjoyed these. They are perfect for breakfast ! 🙂

  12. These are AMAZING! So delicious and easy. I think I know what I’ll be making every week from now on!

  13. Philippa Hi there. So very glad you have enjoyed these and that they will be a staple before long ! Best wishes your way and I look forward to your future comments on my blog ! 🙂

  14. I was just saying that I needed a recipe like this – and here it is! Can’t wait to try it!

  15. Laura Hi, and hope you enjoy it as and when you make these wonders ! 🙂

  16. These were absolutely sensational ! Quite unable to believe they involved no cooking, and were so easy to make. Thank you so much Miriam – we must be amongst your top 10 fans !!

  17. Many thanks for your kind comment Brett, am so glad you enjoyed them ! 🙂

  18. I’ve come back to say I made these this week and they were a huge hit with everyone and just as delicious as they look! Thank you so much for sharing your lovely recipes 🙂 x

  19. Teresa Hi, that’s awesome news, so glad you made and enjoyed these and that they turned out to be a huge hit, what could be better ! 🙂

  20. These are amazing… I made them last night. And so easy, too!

  21. So glad you made and enjoyed them Sarah ! 🙂

  22. These are totally awesome! Loved them so much .. couldn’t stop eating them, which might be a bad thing! I am making them to take with me to my support group on Tuesday night as part of my endeavours to convince the world that vegan food is the best!

  23. Great news and awesome idea Catherine ! Vegan food is delicious. Cheers ! 🙂

  24. My first visit to this site and I will definitely be making these, they sound delicious, bookmarking your blog now.

  25. definately baking this weekend

  26. Sarah Hi, I am so glad you found my site and I look forward to your comments on my blog ! Meantime, Enjoy ! 🙂

  27. Norma Hi, the good news is these don’t need any baking ! Let me know how they go and enjoy ! 🙂

  28. These cups are easy to make and very very very delicious. One of the best recipes I have come across. I prepare these cups couple of times a week and they are gone in no time…. They are now permanent fixture in my freezer.

  29. Ali Hi, thanks for that. So very glad to hear this. Do they freeze well ? 🙂

  30. Thank you so much for this recipe! My husband and I made these this weekend and we are loving them! They are perfect with a cup of tea on a cold day! So delicious!

  31. Megan Hi there, I am so pleased you have made them and enjoyed them too ! Yes, they are perfect with a cup of tea. I look forward to your future comments on my blog. Best your way in the meantime ! 🙂

  32. Hey! I’m confused with the cup measurement. How much hazelnuts and peanuts is this in grams? Silly germans….. 😉

  33. Alexandra Hi. Here is a cup to gram converting link for you. Hope you make and enjoy this – let me know as and when. Best ! 🙂

  34. Hello
    Made these last week and they turned out marvellous as always. And NO Bake a godsend to save electricity bills! Send pix in sep mail. Bye

  35. Joe Hi there, so glad you tried these out and enjoyed them – look forward to your pix Joe ! By the way, let me know if you are interested in our new bi-monthly vegan online magazine which we are launching this weekend entitled ‘VEGAN FOR LIFE’ it has many Exclusive recipes Joe, it’s like a mini recipe book with very interesting vegan issues, and it’s selling for around $2.00 only and will have around 85 pages and lots of pictures. Just thought I’d let you know since you are not on Facebook, otherwise you won’t know about it. Let me know if you are interested as will send you the link if so. 🙂

  36. First I’d like a copy and secondly I am on FB but dont use very much!

  37. Hi there Joe. I will certainly send you the link of the magazine which we are launching in the next 48 hours. Joe, I think you will enjoy the content truly. Besides the very informative articles, the additional recipes are both new and exclusive to the magazine. Will be in touch soon. Best your way as always ! 🙂

  38. Started countdown 🙂

  39. Don’t hold me to it Joe, as we may be a day or so later, but we’ll get there, so ‘stay tuned’ 🙂

  40. simply….OMG!!!!

    I didn’t go out and buy the silicone muffin pan because I was not sure if I would like these…needless to say…it is on my shopping list for the next trip!!!

    Thank you, thank you, thank you! Such a simple yet decadent dessert…I love it, and for it to be vegan makes it even better.

  41. Hi there Stacy, so glad you tried these out. Their rich taste and texture makes them quite decadent and difficult to believe that they’re vegan ! A great one to serve or share with non-vegans too ! Best your way Stacy, and I look forward to your future comments on my blog ! 🙂

  42. Hi Miriam,
    You asked if these cups cakes freeze well? Yes indeed 🙂
    I use paper cup when I prepare them, so they are easy to handle and store well together in a heavy duty plastic container. Did I say we love these cup cakes 🙂

  43. Honest question – why the oat bran? is it “filler” or “binder” and will anything else do? Curious because I want to make these NOW but don’t have any bran of any kind and need to substitute but can only substitute if I know the role of the bran! Thanks.

  44. Hi Jane. i used oat bran because of it’s nutritional value, because we love the taste and texture, and therefore I often have a lot of it at home. You may wish to try it with ordinary oats that have been processed in your machine if you don’t have oat bran, but I think the result may be too dense, dry and stodgy.

  45. Hi,

    Thankyou. from India. difficult to find vegan ingredients…post link if you happen to.


  46. Hope you make and enjoy them Ioke. 🙂

  47. Esther Kamphausen

    Hi Miriam,

    at work we did a muffin and cupcake contest today and I prepared those great cups.

    And guess…they won 🙂

    Thanks a lot for offering this fantastic recipe!

  48. Esther that’s awesome news and Congratulations – Bravo for winning with these ! 🙂 I hope you enjoy my other recipes from my blog !

  49. The best cups ever! Heavenly indeed! Thanks so much!

  50. Hi Jennifer, so glad you made and enjoyed them ! 🙂

  51. Hi Miriam, Great recipe! We love them! I was hoping to serve them at book club on Wednesday but unfortunately there are none left (after a visit from the grandkids!), so will have to make another batch! I think this time I might make them in a tray and then cut into squares (after resting in the fridge for a little while) for a smaller size. Thanks for all your other fabulous recipes.

  52. Ha, ha, Michele that is funny ! 🙂 – thanks for your valued feedback. Next time don’t make them in a tray because the chocolate will harden and you won’t be able to cut them into neat squares because of this. May be smaller sized silicone containers will do the job neater, faster and easier for you ! So glad you all enjoyed them.

  53. Pingback: Nutty cranberry date raw cake | marfigs' munchies

  54. Hi Miriam, Can you substitute another oil for coconut oil say Rapeseed? As I have been advised to avoid coconut oil – if you can will this oil substitution work in your other recipes? Many thanks love your just found web site.

  55. NM UK I there. I’m afraid that unless you use a margarine (see the note I sent you in answer to your other comment) you have to use some kind of a veg based fat that will harden when it cools down, otherwise if you use oil it will not solidify. A good quality virgin coconut oil is not bad for you, particularly if you are having this as a treat and not a staple. Best ! 🙂

  56. These look delicious. What can be used in place of coconut oil?

  57. Not all that much unless you get hold of a vegan type of vegetable fat such as Trex (google for more info) – it needs to be a fat that when it cools it also hardens.


Leave a Comment

Your email address will not be published. Required fields are marked *