Coconut oil – 2 tablespoons
Cocoa powder (unsweetened) – 1 teaspoon
Ground Hazelnuts (or pecans or almonds) – 1/4 cup
Cinnamon – 1/4 teaspoon
Nut butter (I used almond) – 1 tablespoon.
Almond meal (optional or equivalent amount of ground nuts) – 2 tablespoons
Truvia (optional) – 1/8 – 1/4 teaspoon to taste
Whole nuts for garnish (optional) – 12-18 nuts

Blend hazelnuts in a coffee grinder or food processor and set aside. Heat coconut until it melts (a few minutes on the stove or 10-20 seconds in a microwave). Stir in the unsweetened cocoa powder with the coconut oil. Add the rest of the ingredients  including hazelnuts and stir. Pour into 6 cupcake liners (paper or silicone). Chill in fridge for 30-60 minutes and enjoy!

Nutritional information per serving (Serves 6)