Imagine a dessert that's so irresistibly creamy, so rich with chocolate, and so mind-blowingly delicious that you won't believe it's actually healthy! These Chocolate Cashew Butter Candy Cups are about to revolutionize your snacking experience, proving that clean eating doesn't mean sacrificing flavor. Whether you're a health-conscious foodie, a vegan dessert lover, or someone who simply craves a melt-in-your-mouth treat, this recipe will make your taste buds dance with pure joy!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Paleo Vegan
Serves: 12 cups
Ingredients
- 1 cup dairy-free chocolate chips
- 1/2 cup cashew butter
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
Instructions
- Line a 12-cup mini muffin tin with paper or silicone liners, ensuring even spacing.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl doesn't touch the water.
- Add dairy-free chocolate chips and coconut oil to the glass bowl, stirring gently until completely melted and smooth.
- Using a small spoon, carefully coat the bottom and sides of each muffin liner with melted chocolate, creating a thin, even layer. Reserve approximately half the melted chocolate for topping.
- Place the muffin tin in the freezer for 5 minutes to allow the chocolate base to set firmly.
- In a separate bowl, mix cashew butter, maple syrup, and sea salt until well combined and creamy.
- Remove the chocolate-lined muffin tin from the freezer and add a small dollop of cashew butter mixture to the center of each chocolate cup.
- Drizzle the remaining melted chocolate over the cashew butter, ensuring complete coverage.
- Tap the muffin tin gently on the counter to remove any air bubbles and create a smooth surface.
- Return the tin to the freezer for 10-15 minutes until the candy cups are completely set and firm.
- Remove from freezer, carefully pop out the candy cups, and serve immediately or store in an airtight container in the refrigerator.
Tips
- Use high-quality dairy-free chocolate chips for the best flavor and smoothest texture.
- Ensure your cashew butter is at room temperature for easier mixing.
- For extra decadence, sprinkle a pinch of sea salt or chopped nuts on top before freezing.
- Use silicone muffin liners for the easiest removal of your candy cups.
- Keep a close eye on chocolate while melting to prevent burning - slow and gentle is the key!
- For a firmer texture, you can store these in the freezer instead of the refrigerator.
- These candy cups are perfect for meal prep and can be stored for up to two weeks in an airtight container.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 11g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
