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Author Notes: This recipe breaks from the usual chocolate heavy versions of homemade peanut butter cups. Kudos to "All Day I Dream..." for the inspiration (http://alldayidreamaboutfood...). I changed little here, swapping in cashew butter and adding some whole cashews. I used some 100% cacao callebaut chocolate for the topping. —Brian Coppola
- 3/4 cup fresh ground, no sugar, cashew butter
- 1/4 cup butter
- 3 ounces cacao butter
- 1/4 cup sweetener (Swerve, powdered)
- 1 teaspoon vanilla
- 2 ounces whole jumbo roasted cashews, low to no salt added
- 4 ounces 100% cacao callebaut chocolate
- Prepare 12 muffin tins with paper liners.
- Melt the cashew butter, butter, and cacao butter together over low heat, stirring regularly until smooth.
- Add in the sweetener, vanilla, and whole cashews. Combine well.
- Spoon the mixture into 12 equal portions, being sure to distribute the whole nuts evenly. Refrigerate the cups on a level shelf until firm.
- Chop and then melt the chocolate in a double boiler set up (I use a porcelain bowl perched on a saucepan). Be patient and use a low simmer to simply melt the chocolate and not char it or dry it out.
- Remove the cooled cup and spoon the chocolate over the tops. Return to the refrigerator to harden.
- Wrap in plastic (including the muffin papers), then store in a sealed plastic bag, in the refrigerator.