Cashew Nut Butter Cups

Cashew nut butter cups You know the deal with most of my recipes: Sugar free, Dairy free, Gluten free, Paleo, Primal etc…. oh, and packed full of antioxidant goodness

This is my take on Reece’s Peanut Butter Cups. Except I’m not a fan of peanut butter with dark chocolate, and I find almond butter is too dense with dark chocolate, but cashew nut butter has a lighter flavour with a natural sweetness that is just mmmmmm.

Ingredients

approx 50g 100% Cacao
approx 6 tsp Cashew nut butter

Melt the 100% cacao either in a double boiler or in the microwave, stirring occasionally.

Get out some mini muffin liners and put about 1 teaspoon of melted cacao butter in each one, making sure you cover the bottom, and a little bit of the sides.

Place these in the freezer for about 8 minutes.

Once hardened, take them out, and put about a teaspoon of cashew nut butter in each one.

Then put around 2 teaspoons of melted cacao (you shouldn’t have to reheat it) over the cashew nut butter to complete the cups.

Place in the freezer for around 8 minutes and they’ll be ready to eat!

Makes 6 mini cups. Keeps well in the fridge.

Two ingredients. Could it get any more simple?

Always use 100% cacao. When you hear of studies that say chocolate (or dark chocolate) is a superfood and a good source of antioxidants, they are referring to cacao powder or 100% cacao, not dark chocolate with sugar and soy lecithin etc added. I use Willie’s Cacao as it is THE ABSOLUTE BEST. If you are a chocoholic like myself, you will enjoy trying all his different 100% single origin cacaos so you can see what the different beans taste like around the world. I used the Madagascan one today, but my personal favourites are the Indonesian and Peruvian single origins.

I don’t measure anything precisely, so feel free to use more or less of everything. Just buy whatever amount of 100% cacao you can find, and a small jar of cashew nut butter.

I do find that mini muffin liners are better than regular sized ones, as the bigger ones can be a bit intense to eat!

You can, of course, use any nut butter you like. My personal preference is cashew nut butter.

You could also add some protein powder. I think a good combo for the filling would be casein powder, cashew nut butter and a dash of vanilla extract.

Another good filling combo would be peanut butter with a dash of sea salt.

If you make these, let me know how you go. And if you make a different filling that tastes awesome, please share!

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Anna

Anna Papij is a personal trainer, sports coach and mindset coach based in Melbourne, Australia. When she is not training other people's bodies and minds to be the best they can, she can often be seen competing in various events such as running, powerlifting and kettlebell sport, where she is working on making her own body and mind the best it can be.