Go Back
–+ servings
Paleo Chocolate Butter Cups With Cashew Butter

Paleo Chocolate Butter Cups With Cashew Butter

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Monica Stevens Le
Servings: 24 cups
Course: Dessert
Cuisine: American
Print Pin Save
4 from 1 vote
Calories: 189kcal
These paleo chocolate cashew butter cups are dairy-free and vegan-friendly. This is a guest recipe from Monica of the Movement Menu.

Ingredients 

  • 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 maple syrup good-quality
  • 2 tablespoons coconut sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil
  • 1/4 cup macadamia nuts crushed
  • 1/3 cup raw pistachios or roasted
  • Sea salt crystals and crushed pistachios for dusting

Instructions

  • Line a mini cupcake pan with with 24 liners.
  • 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.
  • After 10 minutes is up, add 1 teaspoon of the cashew butter into each cup.
  • 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.
  • 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 240-265 F. Remove from heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
  • 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.

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 24mg | Potassium: 186mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg
Keywords: Chocolate, Cashew Nuts, Dairy-Free, Sweets, Paleo Desserts
Tried this recipe?Mention @cookedandloved or tag #cookedandloved