• Haley Fountain

Cashew Butter Cups


It's like Reeses' healthier cousin! With Easter around the corner, I wanted to share my new chocolate obsession in the hopes that it will inspire you to take a second look at the candy you give your kids (or yourself) this year. These cashew butter cups taste fantastic and are the perfect creamy, chocolatey treat to satisfy any sweet tooth. The cashew butter can easily be subbed for any other type of nut/seed butter- I've tried it with almond butter and sunflower seed butter, and both turned out fantastic! You can also sub milk chocolate if you are not a fan of dark chocolate- it obviously adds dairy and more sugar, but it's still cleaner than anything you could buy at the store!

Holistic in Houston Cashew Butter Cups

Recipe makes ~18 candies

Ingredients:

  • 1.5 cups dark chocolate chips of choice (I used Paschia Organic Dark Chocolate Chips)

  • 3/4 RAW cashew butter (or sub nut butter of choice)

  • 1 tsp coconut oil

Tools:

  • Saucepan or microwave-safe bowl

  • Silicone mini-muffin pan (BPA free) (I used this one)

Instructions:

Place the chocolate chips and coconut oil in a saucepan and heat on low, stirring constantly until completely melted. (You can also do this in the microwave if you wish). Using a spoon, take about half a spoonful of the melted chocolate and pour it into each cup (start with 18 cups). Use the spoon to cover push the chocolate around the sides of the cup with, creating mini chocolate "bowls". Place in the refrigerator for at least 30 minutes. Keep the remaining melted chocolate, you'll need it shortly.

Make sure the cashew butter is stirred well and not seperated. If your house is cold, I recommend melting the cashew butter in the microwave for a few seconds to make it more liquidy. spoon about 1/2 tsp of the cashew butter into each cup.

If the remaining chocolate has cooled/hardened, re-melt it. Simply pour half a spoonful of chocolate onto each cup to cover the cashew butter and fill the cup almost to the top (but not all the way). Once all cups are covered, place the entire pan in the fridge for at least 60 minutes.

To remove the cups from the pan- simply flip the pan over and gently push each cup out one by one. Be VERY gentle so as not to crush them. Make sure you have let them cool completely before doing this or they will break!

Store in an airtight container in the fridge. When ready to serve, allow to sit out for at least 30 minutes so the chocolate is soft.

Happy Easter, everyone!

XO

Haley


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