Craving a chocolate treat but want to stick with your “clean-eating” goals? These Dairy-Free Dark Chocolate Cashew Butter Cups are made with simple, wholesome ingredients and satisfy your sweet tooth in a healthful way!
Ingredients:
For filling:
- 3 cups Roasted cashews
- 1 Tbsp. Maple syrup
- ½ tsp. Salt
- 1 tsp. vanilla
For dark chocolate:
- 1 cup coconut oil
- 1 cup cocoa powder
- ½ cup maple syrup
- ½ cup coconut sugar
- 3 tsp. vanilla
- ½ tsp. sea salt + more for topping
Instructions:
For filling:
- Mix cashews, syrup, salt and vanilla in a food processor and mix for 8-10 minutes until smooth nut butter forms. *Keep mixing for the entire 8-10 minutes or the nut butter will be crumbly!
- Set aside.
For dark chocolate:
- In a small saucepan, melt coconut oil over really low heat. (If it’s not low enough the oil will separate from the cocoa when you mix together.)
- As soon as coconut oil is liquid, remove from the stove and mix in rest of the ingredients.
Assemble:
- Line 2 muffin tins with paper liners. Spoon just enough chocolate into each liner to cover the bottom. Place in freezer to harden for 5-10 minutes.
- Remove from freezer.
- Place a small ball of cashew butter filling (about ½ Tbsp.) in each liner. Gently press finger down to flatten the ball.
- Spoon more chocolate into each one until the filling is covered. Sprinkle with sea salt and place in the freezer again to harden for 20-30 minutes.
- Once chocolates are hardened, remove from freezer and enjoy! *If too frozen, allow to soften at room temperature for a few minutes.
- Store in fridge for best results.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.
