I’ve been on my journey to healing for years but I’d be completely lying if I said I didn’t still have a sweet tooth – especially when it comes to anything involving chocolate and nuts. I have loved Reese’s for as long as I can remember but I don’t love all of the mystery ingredients. Regardless, I’ve given in far too many times to count and always found myself feeling unbelievably guilty afterwards. Instead of continuing on this vicious cycle, I decided to make my own healthier version with just a few simple ingredients. I’ve tested this recipe a few times so I could really get it right and… they are IRRESISTIBLE, if I do say so myself.
Speaking of those few ingredients, here are a few awesome benefits for each:
Dark chocolate: Responsibly sourced dark chocolate packs a lot of surprising benefits. It’s high in antioxidants to help the body fight free radical damage. Of all of the antioxidants found in dark chocolate though, one of the most impressive is its richness in flavanoids which are found in the cacao. Preliminary research has actually suggested that these flavanoids may help in cancer prevention, though more research in humans will be needed. Dark chocolate can also do wonders to help improve your cardiovascular and cognitive health. I also prefer dark chocolate because it’s dairy free. For this recipe in particular, I used pure 70% from Theo.
Cashew butter: My first time testing this recipe, I used peanut butter. However, In my journey to healing, I’ve been experimenting with eliminating many allergens, peanuts being one of them. I’ve subbed almond butter for peanut butter in the past but I didn’t think it would give me that rich taste I was looking for in this recipe. Enter: cashew butter. Not only is it rich, but it’s full of healthy monounsaturated and polyunsaturated fats. It’s also a good source of iron, phosphorus, magnesium, copper, and selenium – especially when it’s made with raw versus roasted cashews. I love this one from Artisana Organics because the only ingredient is raw cashews. It’s creamy and delicious and really made the recipe awesome. You can find Artisana Organics at most health food stores. I got it from Mom’s Organic Market – my favorite grocery store.
Coconut flour: I used garbanzo flour the first time I tested this recipe, mainly because it’s gluten free. It wasn’t bad by any means… but it wasn’t quite what I was going for. The garbanzo (or chickpea) flour had a kind of hearty taste to it that I’ve used for making pizza crust and other more savory dishes. But anyways, the coconut flour was PERFECT. It’s not really “flour” in the sense that we’d normally think, it’s made simply from dried and ground coconut meat. It is high in both soluble and insoluble fiber, protein, and healthy fats but is also a low glycemic food. Due to it’s high fiber content, coconut flour can support healthy digestion because fiber can’t really get absorbed by the body. Therefore, it can easily move through the digestive tract and pull waste and toxins along with it. I use this one from Bob’s Red Mill, also found at MOM’s.
But enough health talk… time for the recipe!
Chocolate Cashew Butter Cups
▷ Total Time: 45 minutes
▷ Servings: Makes about 20 cups
▷ Profile: Vegetarian, vegan, gluten-free, dairy-free, paleo
▷ Keeps in an airtight container in the freezer for weeks!
◈ 1 & 1/3 cups cashew butter (only ingredient should be raw cashews, maybe sea salt)
◈ 2 tbsp pure maple syrup (optional, adds a touch of sweetness)
◈ 2-3 tbsp coconut flour
◈ 8 oz 70% dark chocolate (two 4 oz. bars)
1. In a mixing bowl, combine cashew butter, maple syrup, and 2 tbsp of coconut flour with a flat silicone spatula like this. If the mixture is still a little bit runny, add the 3rd tablespoon of coconut flour. The end result should be a consistency like a sticky cookie dough.
2. Line a cookie sheet with parchment paper.
3. Scoop approximately 1 tablespoon and roll (I just used my hands) into balls, flatten between your palms, and place on the parchment paper.
4. Place the cookie sheet in the freezer for 20 minutes.
5. While the cups are freezing, break the 70% chocolate bar into pieces and melt in a double boiler (or use a saucepan over medium heat filled with 1-2 cups water and put a heat-safe bowl inside – the water should rise at least halfway up the height of the bowl). Stir until the chocolate is completely melted.
6. With a fork, take the frozen cashew cups and dunk them in the melted chocolate. Flip it over to coat completely. Pick up with a fork and drop back onto the parchment lined cookie sheet.
7. After you’ve coated all of the cups in chocolate, put the cookie sheet back in the freezer for 10-15 minutes.
8. Store in an airtight container in the freezer and these will keep for several weeks. You can enjoy them frozen or thaw them!
Save in the freezer and enjoy when you’ve got a hankering!!! Let me know if you try these with peanut butter or any other nut or seed butters. I would love your feedback ❤