Salted Caramel Cashew Butter Cups

A million times better than a Reeses Cup. I promise. And a million times richer. I stumbled across this recipe from a blog called Hungry Haley and followed it exactly for the cashew butter, but modified the chocolate part with my own chocolate concoction recipe. It takes just as long as melting a chocolate bar, and I usually prefer eating those on the go or hiking anyway!

I mean, if I’m going to cook and be in the kitchen anyway, might as well melt and mix a few more things together, you know?

 

Ok. Enough banter. You want to make these already.

 

Salted Cashew Butter (from Hungry Haley)

1c Cashews, soaked over night

dash pink Himalaya salt

3 medjool dates

1 tsp vanilla

 

Drain water from cashews and combine ingredients in a food processor until a peanut butter type consistency is achieved.

Chocolate:

2/3c organic Cacao Powder

2/3c Coconut Oil

1/3 c Honey

1 tsp vanilla

*collagen Peptides

(optional add-ins include a dash of pink Himalaya salt, turmeric, chili powder/chilis, peppermint oil etc)

*optional add in- I used Vital Proteins, but there are others

 

Melt the coconut oil over med/low heat. Add in your cacao powder, honey, vanilla and salt. Pour into molds.

For these cups, I used silicon cupcake molds. I poured a thin layer on the bottom, froze it for about 5 min, added the cashew butter, froze again for about 5-10min and topped it with more chocolate and froze them again. OMG-g-g-g-g were they good. So chewy. So chocolatey. So rich. So creamy.

Browdgies


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.