Cashew Butter Cups
Lately I've been cutting back on eating peanut butter. It's one of those foods that I could literally eat an entire jar of in less than a week (I know I'm not the only one!). The other day I went to an event that required everyone to bring snacks, and all I could think of (read: all I was in the mood for) was peanut butter cups.
Cue cashew butter.
This stuff may just be more addicting than peanut butter. The creaminess is unreal, and I realized it would be delicious if consumed in cup form. And that's the story of how these little treats were born.
Ingredients:
(Makes about 25 cups)
2 cups whole dates, pitted
1/2 cup raw almonds
3/4 cup desiccated coconut flakes, plus extra for coating the cupcake tins
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1-2 Tablespoons coconut milk (or any non-dairy milk)
1 Jar of cashew butter (you won't use the whole jar, the amount all depends on how full you want your cups to be)
coconut oil
Instructions:
Grease 2 small cupcake pans with coconut oil. Then coat the insides of the molds with desiccated coconut flakes. Make sure that the molds are well coated with coconut flakes -- this helps the cups slide out of the tin easily.
Add almonds to a food processor and pulse until chopped fairly well (not quite fine). Add dates and coconut and pulse until combined. Test the mixture with your finger to see if it holds together well. Add salt, vanilla, and coconut milk. The texture should be a bit chunky and will be quite sticky. Roll the mixture into balls (about 1-1.5 inches wide) and press into greased (coconut oil) and coated (coconut flakes) cupcake molds and form into cups. Take the cups out and place on a tray or plate. You may need to use a small butter knife to help lift them out. Then spoon the cashew butter into the cups, and keep in a cookie tin or sealed container.
Cue cashew butter.
This stuff may just be more addicting than peanut butter. The creaminess is unreal, and I realized it would be delicious if consumed in cup form. And that's the story of how these little treats were born.
Ingredients:
(Makes about 25 cups)
2 cups whole dates, pitted
1/2 cup raw almonds
3/4 cup desiccated coconut flakes, plus extra for coating the cupcake tins
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1-2 Tablespoons coconut milk (or any non-dairy milk)
1 Jar of cashew butter (you won't use the whole jar, the amount all depends on how full you want your cups to be)
coconut oil
Instructions:
Grease 2 small cupcake pans with coconut oil. Then coat the insides of the molds with desiccated coconut flakes. Make sure that the molds are well coated with coconut flakes -- this helps the cups slide out of the tin easily.
Add almonds to a food processor and pulse until chopped fairly well (not quite fine). Add dates and coconut and pulse until combined. Test the mixture with your finger to see if it holds together well. Add salt, vanilla, and coconut milk. The texture should be a bit chunky and will be quite sticky. Roll the mixture into balls (about 1-1.5 inches wide) and press into greased (coconut oil) and coated (coconut flakes) cupcake molds and form into cups. Take the cups out and place on a tray or plate. You may need to use a small butter knife to help lift them out. Then spoon the cashew butter into the cups, and keep in a cookie tin or sealed container.
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