Crunchy Dark Chocolate Cashew Cups
I'll admit I used to have an addiction to Reese's Peanut Butter Cups. Even though they haven't been part of my life for quite a few years & I still remember how much I loved them.
So when I found out National Chocolate Covered Cashew Day was coming up, I couldn't stop thinking about making something that would be as sweet of a treat as Reese's but in a much healthier version.
These little Crunchy Dark Chocolate Cashew Cups are as decadent as they look. They are simple & make a great small little treat after dinner or would be perfect to take to a party.
Crunch Dark Chocolate Cashew Cups
{approx. 30 minutes active prep time}
ingredients
1 - 8.8 ounce bag of 100% pure dark chocolate chips
{this is what i use}
3 tablespoons granulated coconut sugar
5 tablespoons coconut nectar, divided
1/2 cup salted cashews, coarsely chopped
1/3 cup organic cashew butter, room temperature or even a little warm
18-21 mini muffin cups
{i use these & they never stick!}
directions
place dark chocolate chips, coconut sugar & 3 tablespoons of the coconut nectar in the bowl of a double boiler. over medium heat, allow chocolate to melt completely, using a whisk to occasionally stir so that the coconut sugar is dissolved completely.
while the chocolate is melting, place the cashew butter, chopped cashews {measure these after you chop them} & the remaining 2 tablespoons of coconut nectar in a glass bowl & stir well to completely combine. this mixture will be thick but use your muscles & stir it completely :)
line mini muffin pans with paper liners. using a tea spoon {the kind you stir tea with}, divide a small amount of chocolate into each liner. use just enough to cover the bottom of the paper liner.
then using a teaspoon {the kind you measure with} gently drop cashew butter mixture onto the top of the chocolate in the liner. wet your fingers slightly & gently press & spread the cashew butter into the cup. this doesn't have to be a totally smooth, spread out layer.
once you have divided the cashew butter, put another layer of chocolate into the liners, covering the cashew butter filling & spreading the chocolate to the edges of the liner.
place mini muffin pans in the freezer for 30 minutes.
these are best served close to room temperature but keep leftovers in the fridge for storage. you can just let them sit out for a few minutes before eating.
