The Most Incredible Raw Cashew Butter Cups

I'm so into my vegan and healthy foods at the moment and even though I haven't taken on the responsibility of going fully vegan (or even vegetarian), I'm definitely having the odd vegan meal but one thing I am doing, is developing my own vegan and clean snack recipes. The concept behind these cashew butter cups is nothing revolutionary - there are loads out there and believe me, I've tried my fair share of them but I sometimes find that they were too bitter and were nothing like my favourite Reese's Peanut Butter Cups; but these are.

This recipe is completely raw, gluten free, vegan, lactose free and refined sugar free. And there are several ingredients in there that are jam packed full of goodness like chia seeds (which I think is a little twist). And even better, these are made by putting the mixture in the freezer!

There are two components to the recipe, the "chocolate" and the cashew butter filling and then for decoration, the finely chopped nuts (I only had hazelnuts in the house so it really doesn't matter). Side note, although it makes six which doesn't sound like many, they're the size of cupcakes so they're really quite large (and very filling).

Cashew Butter Cups (Makes 6)

The "Chocolate":
  • 3/4 cup coconut oil (melted)
  • 1 cup raw cacao powder
  • 1/4 cup pure maple syrup (make sure it's not maple flavoured syrup)
  • 2 tbsp chia seeds
  • 2 tbsp cacao nibs
The Cashew Filling
  • 2 tbsp cashew butter
  • 2 tbsp coconut oil (melted)
  • A pinch of himalayan salt
  • 2 tsp Agave Syrup
First off, line a muffin tin with 6 cupcake liners.

Now to make the chocolate filling, once you've melted the coconut oil, mix the cacao, oil and maple syrup and then add in the chia seeds and cacao nibs. The chocolate looks incredibly runny but don't worry because when it's put in the freezer, the coconut oil returns to solid and firms it all up. You should still have about half the chocolate mixture left when you're done, this is for the topping so don't throw it away! The reason that there are chia seeds and cacao nibs in the "chocolate" is because it adds a special crunch! Plus chia seeds are loaded with antioxidants, full of fibre and protein and omega 3 fatty acids.

Once you have your chocolate, fill about a third of the cups and then whack the tray in the freezer for about 10 minutes. The "chocolate" goes solid and actually then looks like chocolate!

Then make the cashew filling by mixing everything together. Then spoon about two tablespoons worth over the chocolate, spreading it to the edge. Once again, the cashew filling appears really liquidy but because the coconut oil goes solid at room temperature, the freezer firms the mixture up. Then put the tray in the freezer for about 10 minutes again.

And finally, divide the remaining chocolate mixture over the six cups and sprinkle some of your chopped nuts on top. 

"Freeze" the mixture for about 20 minutes and voila! Try them and let me know how amazing they are! If you do bake them, make sure you tag me on twitter or instagram (@elliegdickinson) in a picture so that I can see how yours turned out!

Sidenote, don't worry about the amount of coconut oil in here. Coconut oil is an amazing source of saturated fats (which are good for you!!!!) and lauric acids which are essential in your body so don't worry about it being an "oil".