Happy Easter!!! Anyone up for celebrating with these Salted Dark Chocolate Almond & Cashew Butter Cups? Chocolate is a staple on occasions like this. If you want a treat that is a little less sweet, this is the recipe for you.
Made with creamy almond butter or cashew butter, this recipe is a spin on classic Reese’s Peanut Butter Cups. I am a huge fan of dark chocolate and love that you can adjust your sweetness preferences in this recipe. These cups are dairy free, vegan and gluten free. They are simple to make and store easily in the freezer so you can make a bigger batch. But honestly I don’t think they will last that long though.
Adding a touch of salt helps to bring out the cacao and vanilla notes and rounds out the sweetness. Salty chocolate is the best! Enjoy the recipe and share with your loved ones!
Salted Dark Chocolate Almond & Cashew Butter Cups
- 1/2 cup unsweetened baking chocolate (or 100% dark chocolate)*
- 5 tsp pure maple syrup (if you prefer sweeter chocolate you can add more maple syrup)
- 1/2 tsp vanilla extract
- 4 tbsp smooth almond butter or smooth cashew butter
- 2 tsp pure maple syrup
- 1 tsp vanilla extract
- pinch pink Himalayan salt
- 1/8 tsp pink Himalayan salt or fleur de sel (a pinch for on top of each chocolate cup)
Line a muffin tin with 6 muffin liners.
In a small bowl, mix together filling ingredients thoroughly and place in the fridge while you prepare the chocolate.
Bring a saucepan of water to a boil and then turn heat down to simmer. Add chocolate to a heatproof bowl and place over the simmering water in the saucepan. Melt the chocolate while continuously stirring with a spatula. Make sure you do not over heat. Once melted add in maple syrup and vanilla. Remove from heat.
Place 2 tsp of chocolate into the bottom of the muffin liner. Using your finger or the back of a spoon, smear the chocolate 1 cm up the muffin liner, around the edges and along the bottom.
Remove the bowl of almond or cashew filling from the fridge and divide into 6 balls (just under 1 tbsp each), roll into balls using hands and flatten into ½ cm thick. Place the flattened cashew filling into the chocolate lined muffin liner.
Place 2 tsp of melted chocolate on top of the flatten cashew filling. Smear the chocolate dollop overtop of the whole surface and connect it with the chocolate that you smeared up the sides.
Sprinkle a pinch of pink Himalayan salt or fleur de sel on top of each chocolate top and place the muffin tin in the freezer to set. Remove from the muffin liners and store in the fridge or freezer.
*The unsweetened chocolate and pure maple syrup in the chocolate ingredients can be substituted for any preferred chocolate that is already sweetened. If you are not particular about adjusting sugar levels or if you have a chocolate that you already like. I would suggest using a 70% or greater dark chocolate.