Rose Chocolate, Cashew Butter Cups
Rich creamy cashew butter, with dark chocolate and hints of rose make these decent chocolate cups the perfect treat. The great things is they are gluten and dairy-free.
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.
Notes
You can purchase cashew buttter, I like organic and be sure to check that there is only cashew nuts in the ingredient list. Sometimes there is extra salt and oils that are not needed.
If you want to make your own, use my brazilnut recipe here but just swap the nuts for cashews.