CASHEW-ALMOND BUTTER CUPS
- 1/2 cup almond butter
- 1/2 cup cashew butter
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract (optional)
- 1/8 teaspoon salt (optional)
- 2 cups vegan chocolate
- A handful of gluten-free pretzels, broken
- Cacao nibs
- Flaked salt
- Step 1 In a medium bowl mix together the nut butter, maple syrup, vanilla extract, and salt. It will form a sort of soft dough.
- Step 2 Melt the chocolate over low heat in a double boiler (it’s easy – promise!)*.
- Step 3 To assemble the butter cups, use a silicon mold or cupcake liners. Add just enough chocolate to the mold or cupcake liners to cover the bottom (about 1/2 TBL).
- Step 4 Take 1 heaping TSP (or more) of the cashew-almond butter dough and form a disc. (I like a thicker style, others prefer a thinner style. Experiment!) Pop the discs into each mold.
- Step 5 Now finish by pouring more chocolate over the top (about 1/2 TBL) so that the chocolate goes around the sides of the dough and covers the top.
- Step 6 Repeat until you run out of chocolate and dough. At this point, sprinkle the broken pretzel pieces over the top, or sprinkle with a little flaked salt or cacao nibs.
- Step 7 Put in the freezer for 10 to 15 minutes. Once the chocolate has solidified again, you can pop them out of the molds, Store in an air-tight container in the fridge or freezer.
*Create a double boiler by bringing a small pot filled with about 2 to 3 inches of water to a simmer. Once it starts to simmer or boil, turn off the heat. Place a heatproof bowl that’s just big enough to sit on top of the pot and add your chocolate chips or chopped chocolate bar to the bowl. Stir the chocolate with a rubber spatula until silky smooth.
Pro Tip: After removing your bowl from the double boiler, take a towel and wipe the bottom dry. You don’t want to risk any water finding its way into your bowl. Water is chocolate’s worst enemy and will cause it to seize so you want to avoid water it all costs.
Peanut Butter: You can swap in organic peanut butter, if you want a classic.