)
Golden Milk Cashew Butter Cups Recipe
Mood-boosting compounds, antioxidants and anti-inflammatory benefits? Yes, please! Starring turmeric and other warm spices, these Golden Milk Cashew Butter Cups are delicious, healthy treats that will seriously satisfy your sweet tooth.
INGREDIENTSFor the Chocolate: ½ cup coconut oil 3 Tbsp. Navitas Organics Cacao Butter, chopped 1 cup Navitas Organics Cacao Powder ⅓ cup maple syrup Pinch of sea salt For the Rest: ⅓ cup Golden Milk Cashew Butter 1 Tbsp. coconut flour (or flour of choice, to make centers less runny) ½ tsp. vanilla extract |
DIRECTIONSLine 24 mini-muffin cavities with small liners. Make a double boiler by boiling 1 inch of water in a small saucepan. Reduce heat to medium and place a glass or heatproof bowl over top. None of the bowl should be touching the water. Melt the coconut oil and cacao butter completely, whisking to incorporate. Follow with cacao powder, maple syrup and sea salt. Continue whisking until smooth. Using a tablespoon, scoop melted chocolate into each lined mini muffin cavity. Set in the freezer for 5 minutes to let set. Stir together remaining ingredients for the filling. Once the chocolate in the bottom of each liner has set, scoop a small ball of the cashew butter filling/dough into the center of each. Press down slightly, leaving room to fill the sides and top with chocolate. Use a tablespoon to fill each liner to the top, completely coating the golden milk cashew butter centers. Return pan to freezer for 30 minutes. If desired, sprinkle the cups with golden milk spice and/or cacao before serving. Store cups in a sealed container in the refrigerator or freezer. Makes 12 mini cups
Submitted by Angela Simpson | My Fresh Perspective |
Mood-boosting compounds, antioxidants and anti-inflammatory benefits? Yes, please! Starring turmeric and other warm spices, these Golden Milk Cashew Butter Cups are delicious, healthy treats that will seriously satisfy your sweet tooth.
Ingredients
- ½ cup coconut oil
-
3 Tbsp. Navitas Organics Cacao Butter, chopped
-
1 cup Navitas Organics Cacao Powder
- ⅓ cup maple syrup
- Pinch of sea salt
- ⅓ cup Golden Milk Cashew Butter
- 1 Tbsp. coconut flour (or flour of choice, to make centers less runny)
- ½ tsp. vanilla extract
For the Chocolate:
For the Rest:
Directions
- Line 24 mini-muffin cavities with small liners.
- Make a double boiler by boiling 1 inch of water in a small saucepan. Reduce heat to medium and place a glass or heatproof bowl over top. None of the bowl should be touching the water.
- Melt the coconut oil and cacao butter completely, whisking to incorporate. Follow with cacao powder, maple syrup and sea salt. Continue whisking until smooth.
- Using a tablespoon, scoop melted chocolate into each lined mini muffin cavity. Set in the freezer for 5 minutes to let set.
- Stir together remaining ingredients for the filling. Once the chocolate in the bottom of each liner has set, scoop a small ball of the cashew butter filling/dough into the center of each. Press down slightly, leaving room to fill the sides and top with chocolate.
- Use a tablespoon to fill each liner to the top, completely coating the golden milk cashew butter centers.
- Return pan to freezer for 30 minutes. If desired, sprinkle the cups with golden milk spice and/or cacao before serving.
- Store cups in a sealed container in the refrigerator or freezer.