October 27, 2013

Cashew Butter Cups

Image

Coming to America 6 years ago I discovered a number of foods I’d never seen before.  Some of them I’m happy to remain a stranger to but one of them was the famous Reese’s peanut butter cup.  Peanut butter is not a staple in England the way it is in America and in our house it was a savoury thing, my mother eats it on toast with Marmite, yes, Marmite.  The idea of eating it coated in chocolate was not one that got me excited.  However, 6 years on, with the discovery of a whole new nut butter world and now loving the idea of chocolate deliciously wrapping it up, I’ve been wanting to try this for a while!  It’s taken a few attempts with various problems but this worked! After making them and feeding them to my hubby I discovered that (thanks to a peanut allergy) before today he’d never eaten any kind of nut butter cup!  I’m glad we set things straight for him.  He might be hooked.

Image

For the chocolate part: 

4.5oz coconut butter (I make my own and use it fresh but if it’s solid melt it slowly over a very low heat)

2.5oz cocoa

1oz honey

Mix all three together well! Simple 🙂 I like to do it next to the oven if it’s on or next to a gas ring to keep it warm and soft without directly heating it, if the room is warm though it works without.

For the filling:

The chocolate needs more precise measuring so I’ve done it in ounces but I eyed this part as it doesn’t matter as much, so it’s in cup measurements.

1/4 cup coconut butter

1/4 cups cashew butter (or any other but I had some cashew just made)

2 tbsp raw honey

1/2 tsp vanilla

A pinch of good salt

Mix the liquid coconut butter and the honey well and add in the vanilla, slowly add the nut butter mixing really well until it’s smooth.  Set the mixture in the fridge for about 10 mins until you can shape it roughly.  Make small balls like the ones below (that’s a tbsp measure to show size) and then set them in the freezer for 30 mins.

ImageImage

Assembly:

Place mini paper cases in a cupcake tin and fill them with just less than a tsp chocolate (enough to just cover the base) and press it down a little.  Place one of the semi frozen nut butter balls on top and press it in well.  Then top with enough chocolate to cover the filling and press it down if it needs.  Place in the fridge to set solid and sprinkle a few pink salt crystals on top.  Enjoy!

 

SHARE THIS POST

Leave a Reply

You must be logged in to post a comment.

Related Posts

Zucchini Chickpea Fritters

Breads, Breakfast ideas, Vegan

If you’ve never met chickpea flour (garbanzo bean flour) you’re about to fall in love. I hope. If you’re vegan or don’t eat eggs then you are seriously in for…

Trail Bars

Bars and cookies, Vegan

  I started making these for Jared to replace his favorite store bought (and sugar laden!) bar and they’re now a staple in the house. (Disclaimer: He was happy to do the…

Sweet Potato Soup with Pomegranate Seeds

Main dishes, Paleo, Vegan

Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…

Lavender Loving

Bars and cookies, Desserts, Paleo

Lavender Lemon Bars, Lavender coconut milk and Lavender Lattes If you’ve been following our produce box journey you’ll know I’m overexcited about my produce box each week and I’ve been making myself use all…

Whole Spelt Shortbread + Strawberries and Cream Shortbread Stack

Desserts

Shortbread is one of the quickest and easiest biscuits/cookies to make! It has no eggs and really just 3 essential ingredients: here those are honey, spelt flour and butter. We…

My 30th Birthday Cake

Cakes, Paleo

My 30th birthday request from Jared was a cake.  Birthday cakes are big in my family but I haven’t had one since my friend Lauren made me raw cupcakes when I…