Source: Dr. Ben Kim on March 16, 2009: http://twitter.com/infinitefitness
This recipe for chocolate cashew butter cups is one that my wife Margaret put together – it’s a healthy version of Reese’s peanut butter cups.
Key tip: When spreading out the chocolate, remember that less is more; nut butter cups are best when there’s just a thin chocolate coating.
To make these chocolate cashew butter cups, you’ll need a muffin pan and 6 cupcake liners.
1/2 cup cacao powder
1/4 cup honey
1/4 cup coconut oil
1/2 cup cashew butter
1 tablespoon cacao nibs (optional)
1/2 tablespoon honey
1. Mix the ingredients for the chocolate together. Make sure to mix well.
2. Use a spoon to spread this mixture on the bottom and up the inside of each cupcake liner. It helps to spoon a large glob of the mixture into the liner and then spread it in a thick layer.
3. Put these prepared liners in the muffin pan (to help each cup maintain its shape) and place in the freezer.
4. Set aside the chocolate mixture that’s left over; you’ll use it in a few minutes.
5. While the cups are resting in the freezer, mix the filling ingredients together. Make sure to mix well.
6. Once your filling is ready, take the muffin pan out of the freezer and fill each cup with the cashew filling. Make sure you leave enough room at the top of each cup for a final layer of chocolate.
7. Place the cups back in the freezer for 10 minutes.
8. Once the 10 minutes are up, bring the muffin pan out and top off each cup with the rest of the chocolate mixture. Place the muffin pan back in the freezer for 20-30 minutes to let the cups harden. Then peel the cupcake liners off and enjoy!
Please note: These chocolate cashew butter cups get harder and more enjoyable with each passing day, so consider saving a few to enjoy as an after-dinner dessert a day or two after making them.