Cashew Butter Cups

1. 1

   Prepare 12 muffin tins with paper liners.

2. 2

   Melt the cashew butter, butter, and cacao butter together over low heat, stirring regularly until smooth.

3. 3

   Add in the sweetener, vanilla, and whole cashews. Combine well.

4. 4

   Spoon the mixture into 12 equal portions, being sure to distribute the whole nuts evenly. Refrigerate the cups on a level shelf until firm.

5. 5

   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.

6. 6

   Remove the cooled cup and spoon the chocolate over the tops. Return to the refrigerator to harden.

7. 7

   Wrap in plastic (including the muffin papers), then store in a sealed plastic bag, in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.