GOLDEN MILK CASHEW BUTTER CUPS. You must try these gems. Paleo and vegan, these cashew butter cups are a quick and healthy dark chocolate treat!
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Are you sick of homemade chocolate cups yet? I hope not… I just cannot help it, you guys. I shared my recipe for a homemade turmeric latte and now I just can’t stop with the turmeric.
I was snacking on one of these purple potato cups last week when I had this revelation that I needed to create a golden milk stuffed chocolate cup. I had just made a fresh batch of cashew butter and basically the rest is history.
Cashew butter + golden milk flavors + dark chocolate = winning at life.
Just 4 Main Ingredients
- dairy-free dark chocolate chips
- coconut oil
- cashew butter
- golden milk spices
And just like all of my other chocolate cup recipes, this comes together nice and easy. Not to mention quick! After melting the chocolate and scooping in the little golden milk cashew butter balls, these cups are ready to enjoy in about 5 minutes after setting in the freezer.
And they’re SO GOOD. Seriously, I’m obsessed with this golden milk and chocolate combo. I hope you try them!
Dark Chocolate Golden Milk Cashew Butter Cups
Ingredients
for the chocolate:
- 10 oz bag dairy-free dark chocolate chips, I used Enjoy Life
- 2 tsp extra virgin coconut oil
for the filling:
- 1/4 cup creamy cashew butter, I used homemade
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamom
- ½ tsp vanilla extract
Instructions
- Line mini muffin pan with 12 paper liners, set aside.
- In a medium microwave safe bowl, melt chocolate chips and coconut oil in about 20 second increments, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)
- Scoop about 1 tsp of melted chocolate into 12 muffin liners. Transfer pan to freezer and allow chocolate to set for 5 minutes.
- While bottom chocolate layer sets, make your filling: In a small bowl, mix together creamy cashew butter with spices and vanilla extract. Set aside.
- Take muffin pan out of freezer. Using ½ teaspoon, scoop a rounded ball of the golden milk cashew butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another teaspoon. Transfer pan back to freezer for another 5 minutes until set.
- I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating. Enjoy!
Nutrition Information
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