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Paleo Chocolate Butter Cups With Cashew Butter

Paleo Chocolate Butter Cups With Cashew Butter

  • Author: Monica Stevens Le
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 24 butter cups 1x
  • Category: Dessert
  • Method: Refrigerated
  • Cuisine: American
  • Diet: Gluten Free

Description

These Paleo chocolate cashew butter cupsĀ  are Dairy-Free and vegan-friendly. This is a guest recipe from Monica of the Movement Menu.


Ingredients

Scale
  • 2.5 cups dark chocolate chips (dairy-free, minimum 70-85% cocoa content)
  • 1/2 cup cashew butter (raw or roasted is fine)
  • 1/2 cup good-quality maple syrup
  • 2 tablespoons coconut sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil
  • 1/4 cup macadamia nuts, crushed
  • 1/3 cup raw or roasted pistachios
  • Sea salt crystals and crushed pistachios for dusting

Instructions

  1. Line a mini cupcake pan with with 24 liners.
  2. Melt 1+1/4 cups of the chocolate chips. You can either use a double boiler or heat them in a bowl in the microwave for 45 seconds at a time, stirring after each interval. Drop 1 teaspoon of the melted chocolate into each liner. Now, smooth the chocolate up the sides of the liner either with a brush or the back of your spoon. Place the tray into the freezer for about 10 minutes.
  3. After 10 minutes is up, add 1 teaspoon of the cashew butter into each cup.
  4. Return the tray to the freezer. Heat a skillet over medium heat and toast the pistachios and macadamia nuts. Toss them over the heat for 3-5 minutes, until they turn slightly golden. Remove from heat.
  5. Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Now, add the toasted nuts and continue cooking for another 3-5 minutes until the mixture reaches between 240 and 265 degrees Fahrenheit. Remove from heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
  6. Take the tray out of the freezer, and distribute the mixture between the chocolate chips. Melt the remaining chocolate chips (another 1+1/4 cups) and cover the candy with it. Now, sprinkle the tops with some course sea salt or crushed nuts of your choice. Let them harden in the refrigerator for a few hours, and store in an air-tight container.

Notes

If you’re not strictly dairy-free, regular dark chocolate chips can be used.

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