Cashew Butter Cups
You may see a few running themes around here, one being that I LOVE a daily treat. I simply will not go a single day without at least some dark chocolate, even when I’m traveling.
And since I eat low-carb, nuts are also a daily snack for me. So the other running theme you’ll see is that a lot of my recipes feature nuts and chocolate.
And really, what a combo! Nuts and chocolate are a match made in heaven, and this recipe for Cashew Butter Cups totally proves it. Inspired by the ever popular peanut butter candy, these treats have a wholesome flare.
Enjoy this sugar-free treat daily, like me!
Cashew Butter Cups
Move over peanut butter and say hello to homemade Cashew Butter “Reese’s” - a mouth-watering daily treat made with velvety cashew butter, dark chocolate, and roasted cashews.
Serves:
12
Prep time:
1 hour
Cook time:
0 minutes
INGREDIENTS
- 1/4 cup cashew butter
- 1 1/2 tsp powdered Lakanto, or other erythritol based sweetener
- 1 tbsp coconut flour (try to choose a fine soft one instead of gritty)
- 1/2 vanilla bean, seeds scraped OR 1/2 tsp vanilla extract
- 200g dark chocolate (85-90%)
- 12 whole roasted cashew nuts
METHOD
- In a bowl, combine cashew butter, Lakanto, coconut flour, and vanilla. Mix well.
- Press the mixture into disc molds or shape it into flat disks that fit inside your silicone muffin cup (ensuring a half cm around the outside). Freeze for 3 hours or overnight.
- Once frozen, remove the cashew discs from the silicone molds, transfer them to a container and keep in the freezer until needed.
- Melt 100g of chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.
- Spoon a thin layer of chocolate into each muffin hole, place in the freezer for 20 minutes to set.
- Melt the remainder of the dark chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.
- Remove the tray and frozen cashew butter discs from the freezer. Carefully place each disk over the base chocolate layer, and spoon the melted chocolate over. Place a cashew on top of each. Set in the fridge or freezer until you can pop them out and enjoy.
Notes
- You can also use liquid stevia here, use approximately ten drops or to taste.
- Try to choose a coconut flour that is very fine instead of gritty - they are all a bit different!
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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