I Made It: Chocolate Cashew Butter Cups with Sea Salt

I’m pretty sure it’s a worldwide consensus that Reese’s Peanut Butter Cups are the best candy on the planet.

Reese's-PB-Cups-Wrapper-Small

While nothing will ever come close to replacing the original, the other day I decided to make my own (healthier) version of my favorite childhood candy. I had a ton of leftover cashews from my Chocolate Coconut Cashew Butter, so I put a little twist on the peanut buttery favorite.

Chocolate Cashew Butter Cups with Sea Salt

Here’s what you’ll need:

  • 1 1/4 cup chocolate chips (I used EnjoyLife mini morsels)
  • 3/4 cup cashews OR 1/3 cup cashew butter *
  • 1 tablespoon coconut oil
  • 1 tsp cinnamon
  • sea salt for topping

Directions:
* If making your own cashew butter, start with that. Add the cashews to the food processor and grind/blend until you reach desired consistency. I added an extra tablespoon of coconut oil midway to help things move along.

Then in a stovetop pot, heat the chocolate chips and coconut oil until it melts all together.

Put 8 baking cups in a muffin tin (or even just on a plate works) and spray with nonstick spray. Add a spoonful of melted chocolate to line the bottoms. Then add a dollop of the cashew butter, followed by covered that layer with more melted chocolate. Add a generous sprinkle of sea salt to the top, then pop them all in the freezer.

The freeze pretty fast – I checked mine in about 30 minutes and they were good to go!

Chocolate Cashew Butter Cups with Sea Salt

Chocolate Cashew Butter Cups with Sea Salt

I’ve been keeping mine stored in the freezer in a sealed tupperware container. They’re the perfect sweet treat for dessert – rich and decadent – but also (depending on the chocolate you use) PALEO and VEGAN!

Chocolate Cashew Butter Cups with Sea Salt