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salted dark chocolate cashew butter cups on white plate with white napkin and burlap

Salted Dark Chocolate Almond & Cashew Butter Cups

Course Dessert
Keyword almondbutter, cashewbutter, chocoaltecups, chocolate, darkchocolate, maple syrup, vanilla
Prep Time 30 minutes
Servings 6

Ingredients

Chocolate Ingredients

  • 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

Filling Ingredients

  • 4 tbsp smooth almond butter or smooth cashew butter
  • 2 tsp pure maple syrup
  • 1 tsp vanilla extract
  • pinch pink Himalayan salt

Topping

  • 1/8 tsp pink Himalayan salt or fleur de sel (a pinch for on top of each chocolate cup)

Instructions

  1. Line a muffin tin with 6 muffin liners.
  2. In a small bowl, mix together filling ingredients thoroughly and place in the fridge while you prepare the chocolate.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipe Notes

*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.