Dark Chocolate Cashew Cups
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15 min
15 min
24 cups
Dessert
Ingredients
- 2 cups cocoa butter
- 3/4 cup cacao powder
- 1 tsp vanilla (extract, powder, or paste)
- 2 tbsp maple syrup
- 1/4 cup coconut oil
- cashew butter (or nut butter of choice)
- Celtic salt
Directions
Step 1
Measure out all ingredients, except nut butter and salt, and combine in a double boiler pot
Step 2
Melt over medium heat until well combined
Step 3
Line a mini cupcake tray with mini paper cupcake liners
Step 4
Pour just enough of your chocolate mix to cover the bottom of each cupcake liner, then place in freezer until solid (about 10 minutes)
Step 5
Scoop about 1 tsp of nut butter into each mini cupcake tin (more or less if desired), then place in freezer for another 10-15 minutes.
Step 6
Give your chocolate mix another stir and then top off each mini cup. After covering the nut butter with chocolate, add a pinch of Celtic salt to each cup and place back into freezer until solid. Store in fridge or freezer, enjoy.
