Cashew Nut Butter Cups
I’ve been running cookery workshops this week, and inspired by talk of healthy fat based snacks I decided it was about time I made some cashew nut butter cups. These decadent little treats are really easy to make, low in carbs, rich in medium chain triglycerides and are guaranteed to stop hunger dead in its tracks!
Cashew nut butter cups
Makes 16
- 350g extra virgin coconut oil
- 175g creamed coconut e.g. Pataks or Tiana raw coconut goodness
- 120g xylitol, powdered in a nut mill or blender
- 60g organic cocoa powder
- ½ tbsp. of pure vanilla extract
- Pinch of sea salt
- 100g cashew nut butter, chilled in the fridge
1) Place the coconut oil, creamed coconut, xylitol, cocoa, vanilla and sea salt in a medium sized saucepan and melt together over a low heat
2) Line muffins tins with 16 paper cases
3) When the chocolate mixture is fully melted, stir well and spoon two dessertspoons (20ml) of mixture into the bottom of each muffin case. Then place in the freezer for 30 minutes or until hard
4) Once the discs are solid, use two teaspoons or a piping syringe to place a £1 coin sized circle of cashew nut butter in the centre of each disc
5) Finally re-stir the chocolate mixture and add a further three dessertspoons (30ml) of mixture to each muffin cup, encasing the cashew nut butter
6) Return to the freezer for 1 hour to set, then transfer to the fridge