Cashew Butter Cups
| vegan |
Cashew Butter Cups are delicious, creamy and a healthy spin off of the closely related peanut butter cups.
1 cup chopped dark chocolate or chocolate chips
1 cup cashew butter (I made my own by using 2 cups of cashews blended in a food processor for 15-20 minutes)
2 tablespoons maple syrup
1 tablespoon vanilla
A pinch of sea salt
Line a muffin tin with cupcake liners. (I couldn't find mine so I just used a casserole dish)
Place the chocolate in a pan over low heat. You can also use the microwave for about 1 minute, making sure to keep an eye.
Stir the chocolate to make sure it is all melted and smooth.
Add approximately a tablespoon of the melted chocolate to each cupcake liners. This can get messy!
Repeat until all the liners have a chocolate bottom, then place them in your fridge to harden.
While your chocolate is hardening, you can make the cashew butter. Simply put 2 cups of cashews into a food processor and let it blend for 15-20 minutes until it becomes a butter like paste. You can also add 1 tablespoon of coconut oil if you wish but this is not necessary.
Add the cashew butter, honey, vanilla, and salt to a medium-sized bowl and gently fold them together.
When the chocolate cups have hardened, divide the cashew butter between the cups.
Use your finger to press it into the cups.
Pour the remaining chocolate over the tops of the cashew butter cups then pop them back into your fridge to harden.
To finish it off I sprinkled a little bit of salt on top to give it a bit of an edge.