Cashew Butter Cups

There is almost no one who doesn’t love the idea of a Reese’s cup, so in this recipe I’ve taken the delicious indulgence of those, used cashew butter instead (one of my favourite ingredients), and health-ified it by skipping the sugar and using a very dark chocolate. I love having these in the fridge for my daily afternoon treat or dessert.

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Step 1

In a bowl, combine cashew butter, Lakanto, coconut flour, and vanilla. Mix well.

Step 2

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.

Step 3

Once frozen, remove the cashew discs from the silicone molds, transfer them to a container and keep in the freezer until needed.

Step 4

Melt 100g of chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.

Step 5

Spoon a thin layer of chocolate into each muffin hole, place in the freezer for 20 minutes to set.

Step 6

Melt the remainder of the dark chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.

Step 7

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.

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