Description
Delightful treats that combine rich chocolate with creamy cashew butter, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 1/2 cups dairy-free dark chocolate chips
- 1 Tbsp coconut oil
- 1/2 cup creamy cashew butter (unsweetened)
- 2 Tbsp maple syrup
- 1 Tbsp coconut flour
- 1/2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Prepare the muffin tin: Line a mini muffin tin with 12 paper liners.
- Melt the chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
- Create the chocolate base: Add 1 to 2 teaspoons of melted chocolate into each liner and spread it slightly up the sides. Freeze until set.
- Make the cashew filling: Mix the cashew butter, maple syrup, vanilla, sea salt, and coconut flour until smooth.
- Fill the chocolate shells: Spoon 1 teaspoon of cashew filling into each chocolate base, flattening it slightly.
- Cover with chocolate: Pour remaining melted chocolate over filling, ensuring it’s fully covered.
- Set and chill: Freeze or refrigerate until firm, about 15 to 30 minutes.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg