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Here’s a delicious cashew butter cup recipe. These cups are very easy to make and they require no cooking. They are also vegan-friendly.

If you want to make the recipe paleo-friendly, use desiccated coconut instead of the oat flour. Also, if you don’t want to use coconut oil, you can replace it with some cocoa butter.

I like adding some coconut oil or cashew butter in the chocolate part to make it softer and fudgier, but that’s optional.

Of course, you can use any nut butter of your choice if you don’t like cashews.

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Ingredients

2 tablespoons of cashew butter

1 teaspoon of coconut oil

Maple syrup to taste (I used 2 tablespoons)

¼ cup of oat flour

Cinnamon to taste – optional

30g (1oz) of dark chocolate

¼ cup of cashew nuts

1 tablespoon of cashew butter or coconut oil – optional

Instructions

Mix the cashew butter with maple syrup, coconut oil and cinnamon. Then add the oat flour little by little and keep mixing until it’s well incorporated.

Transfer the mixture into muffin molds and even it. Keep in the freezer until you prepare the chocolate layer.

Melt the chocolate and add coconut oil or cashew butter. Chop the cashews and add them to the mixture.

Mix everything well and transfer the mixture over the cashew layer.

Keep the molds in the fridge for a few hours until everything is set. Keep in mind that they start melting if they stay at room temperature for too long.

I made 3 cups, but if you have mini muffin molds, you’d be able to make 6. I recommend consuming half a cup as a serving if you use regular muffin molds. They are quite satisfying.

Enjoy! 🙂

Delicious Vegan Cashew Butter Cups Category: Dairy-free, Gluten-free, Raw, Recipes, Vegan Ingredients 2 tablespoons of cashew butter

1 teaspoon of coconut oil

Maple syrup to taste (I used 2 tablespoons)

¼ cup of oat flour

Cinnamon to taste - optional

30g (1oz) of dark chocolate

¼ cup of cashew nuts

1 tablespoon of cashew butter or coconut oil – optional Instructions Mix the cashew butter with maple syrup, coconut oil and cinnamon. Then add the oat flour little by little and keep mixing until it’s well incorporated. Transfer the mixture into muffin molds and even it. Keep in the freezer until you prepare the chocolate layer. Melt the chocolate and add coconut oil or cashew butter. Chop the cashews and add them to the mixture. Mix everything well and transfer the mixture over the cashew layer. Keep the molds in the fridge for a few hours until everything is set. Keep in mind that they start melting if they stay at room temperature for too long. I made 3 cups, but if you have mini muffin molds, you’d be able to make 6. I recommend consuming half a cup as a serving if you use regular muffin molds. They are quite satisfying. 6.4.5 https://www.myhealthydessert.com/recipes/vegan-cashew-butter-cups/ © MyHealthyDessert

If you like the recipe, share it with your friends and if you try making these delicious vegan peanut butter cups, please let me know how they turned out for you!

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