We have all had variations of peanut butter and chocolate treats and its good, but have you ever tried cashew butter and chocolate? Wowza’s! Cashew butter adds that extra richness and creaminess that makes this a decadent treat. Adding a little rose water, sea salt, and dried rose petals (all optional) satisfies the soul. There is something about infusing chocolate with rose water that makes the treat feel extra special.
Now cashews are a great plant-based protein and are known as a heart-healthy nut. Cashews are lower in fat than most nuts due to the total fat consisting of oleic acid, which is a heart-healthy monosaturated fat (the healthier fat that made olive oil famous). Cashews also support joint and bone health because they are an excellent source of minerals like copper, phosphorus, manganese, and magnesium. Cashews also are available all year round instead of having a peak season, so they are easy to find at your local grocers.
Rose water is well known for anti-inflammatory and anti-bacterial properties. Adding the rose water and petals is optional, the cups are great without it but the rose does provide an extra layer of flavor that is simply lovely with the chocolate and cashews. These Chocolate Cashew Cups are a great healthy alternative to your store-bought peanut butter cups. They can make a nice lunchbox snack without the petals for kids or sprinkle on those petals and serve them those you love.
Rose Chocolate, Cashew Butter Cups
Ingredients
- 12 oz 70% dark chocolate i used raw, organic chocolate
- 1 tsp rose water
- 1 tbsp coconut oil
- 3/4 cup organic cashew butter see recipe notes
- 1 tbsp dried rose petals for garnish (optional)
- 1/2 tsp sea salt, garnish (optional)
Instructions
- Melt chocolate and coconut oil in a double boiler over low-medium heat until chocolate is smooth, about 5 minutes.
- Remove the pot from the burner and add in the rose water, stir until well mixed.
- Place muffin tins in a muffin pan and put 1 tbsp of melted chocolate into each tin. Put in the freezer for 5 minutes to set.
- Melt cashew butter so it is soft enough to pour.adding 1 tsp of cashew butter onto the hardened chocolate in each muffin tin. Place back in the freezer for 5-10 minutes to set.
- Pour remaining chocolate over top of the hardened cashew butter. Top with sea salt and dried rose petals (optional). Place back in the freezer for 10 more minutes.
- Remove from the freezer. Pull off the muffin cups and place the choclate cups into an airtight glass container tp keep in the fridge until ready to serve.
