Cashew Butter Cups

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2 Tablespoons Coconut Oil (melted)
2 Tablespoons Coconut Cream (melted)
¼ Cup unsweetened Cocoa Powder
1 Teaspoon PURE maple syrup or honey
¼ Teaspoon pure vanilla extract
Pinch of Sea Salt and Cinnamon
Filling
3 Tablespoons Cashew Butter (our family favorite) but can use any nut butter
1 Tablespoon Coconut Oil
1 Teaspoon Pure Maple Syrup
Pinch of Sea Salt

Place paper liners in a 24 mini muffin pan or two 12 muffins

Spoon 1/8 of cup with the chocolate mixture. Approximate 1 teaspoon. Place trays in the freezer to set. Then mix the filling ingredients.

You can either put the filling in a quart sized plastic bag and snip corner of bag (homemade pastry bag) or use a teaspoon.

Take the tray from freezer and place about ½ teaspoon of filling in each.

Top with 1 teaspoon of chocolate mixture and place back in frig or freezer to set.

I got crafty and added secret ingredients. Like a bit of coconut or one hazelnut, cashew nut or almond to center before topping with chocolate. It was fun for the kids!!! We even added a tad of Crispy brown rice cereal to the center of a couple.