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.
2/3c organic Cacao Powder
2/3c Coconut Oil
1/3 c Honey
1 tsp vanilla
(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.