You want SCARY!? Read the label of a highly processed candy bar 🙈 Nothing “FUN” about dextrose, TBHQ, Soy Lecithin, hydrogenated palm oil, PGPR, and artificial flavors. But, as you know, I believe you can have your cake—or fun-sized candy bar—and eat it too!
Make a batch of these homemade cashew butter cups and store them in your freezer for when that Halloween sweet-tooth strikes. Or wrap them in foil and give them to trick-or-treaters who will never be the wiser! With just four simple ingredients, this recipe couldn’t be easier or faster.
FOOD LA LA Recipe: Chocolate Cashew Butter Cups
Yields: ~ 18 cups
1 cup dark chocolate, chopped (a serrated knife will make this an easy task!)
1 tsp melted coconut oil
¾ cup cashew butter
Equipment: small paper candy cups, or silicone molds
Optional: dried orange peel, other dried fruit, toasted coconut
Create a double boiler: Fill a small saucepan halfway with water and heat over medium high. Once simmering, place a heat-safe bowl on top and add the chocolate and coconut oil. Stir occasionally to melt gently.
Arrange paper cups on a plate or glass storage container.
Once melted, put a small spoonful of chocolate in each, then tap on the counter to even out. Freeze for 10 minutes.
Remove chocolate from freezer. With clean hands, make a small ball of cashew butter, then press it into the frozen chocolate. Top each with more chocolate (return to double boiler if chocolate hardens.
Tap on counter, then sprinkle with sea salt (or other dried fruit/coconut if desired).
Freeze until hard and enjoy!
Psst! A few recipes notes:
Store airtight in freezer. Bring to room temp before enjoying!
You can swap any nut butter for the cashew butter