Wednesday, September 18, 2013

Raw cacao & cashew crunch cups

[Still off on our escape, but since y'all seemed so interested in how I whipped up that homemade chocolate a few weeks ago, I experimented again, this time actually writing down what I did so I could share it with you. Enjoy!]

While last time's chocolate was tasty, I wanted to do something a bit different for this batch. The basic chocolate recipe is still in tact (so you can just use that and the toppings to make what I showed you before), but I wanted to try my hand at my own nut butter cups.

And, it only seems fitting that I post this today, since the national product of the country where we are right now that I alluded to is front and center here.

// Raw cacao & cashew crunch cups
Makes 10 cups
 
 1.5 oz  Organic Raw Cacao Powder
  65 g    Raw Cacao Butter (I bought mine on Amazon, but doesn't seem to be there anymore)
   3 oz   Organic Extra-Virgin Coconut Oil
   3 T    Maple Syrup
   2 t     Vanilla Extract
1/2 t     Himalayan Salt
4/5 oz  Goji Berries (optional topping: use whatever you'd like!)
4/5 oz  Pepitas (optional topping: use whatever you'd like!)
 10 t     Cashew Butter (Or your favorite nut butter. Make your own if you can—I haven't tried again.)

+ Melt everything together, except for the last three items, in a double boiler.

+ Once it's all silky smooth and blended and yummy, pour the "batter" into your muffin / cupcake pan, being sure to only use half of the liquid.

+ Pop your trays in the freezer for about 5 minutes to harden.

+ In the meantime, chop up your pepitas and goji berries (or whichever topping you choose).

+ Once the bottom halves are solid, remove from the freezer and scoop a teaspoon of cashew butter into each of the 10 filled cups, smushing down with a teaspoon so you create a disc of nut butter goodness.

+ Pour the rest of the chocolate into each cup, completely covering your nut butter discs and then some.

+ Sprinkle your topping(s) on the surface of each and put the trays back into the fridge to harden.

Then: enjoy!

Note: you'll want to keep these cool in the fridge until ready to eat. No storing in the cupboard!


Raw cacao & cashew crunch cups on *sparklingy  |  http://sparklingly.blogspot.com

4 comments :

  1. oh my god - the inside layer of nut butter disc looks soooo good.

    ReplyDelete
  2. What Dixya said! omgyummmmmmm I will for sure make this, just gotta get the butter.

    ReplyDelete

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J.