Vegan Cashew Nut Butter Cups
Course: Sweet Treat Servings: 6 large cups
Prep time: 15 min Cook time: 15 min PLUS setting time
Difficulty level: Easy
Author: Jennifer Sargison
I’ve been playing around with some cashew nut butter cups for a little while now and I’m happy to have got it just right. Delicious and indulgent with a lovely creamy filling, it definitely hits the sweet spot. They make a delicious afternoon snack, a breakfast treat or a perfect pick-me-up when you’re on the go.
Ingredients
For the bottom layer
50 g Oats
1 Tablespoon cacao powder
3 Tablespoons agave syrup (liquid sugar substitute, you may also use maple syrup if you don’t have agave)
4-5 Tablespoons melted coconut oil
Middle layer
100 g cashew nut butter mixed with an optional 2 teaspoons of agave (depending on how sweet your nut butter is or how sweet you like the filling, have a taste and add if needed)
Top layer
50 g melted semi-sweet chocolate - melted
Small handful of cacao nibs (optional)
Method
Blitz the oats in a food processor, add the cacao and blitz again until they form a chocolate powder
Pour the oaty mixture into a bowl and add the agave and coconut oil
Pop muffins cases into a cake tin ans press the mixture into the bottom of the muffin cases, making sure you press the mixture into the sides of the cases to make a cup shape. This ensures you can add the filling and chocolate topping without it spilling out.
Add a teaspoon of the cashew filling to the oaty base
Add the melted chocolate to the top of the cashew butter and sprinkle with cacao nibs if you’re using them.
Pop in the fridge for an hour or so to set.
These delicious nut butter cups are lovely as a lunchtime pick-me-up and great with a cuppa. Sprinkle with cacao powder before serving and enjoy!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x