Indulge in a dark chocolate dessert cup filled with creamy cashew butter and gut-friendly spices!
Filled with ingredients like turmeric and coconut oil, these homemade chocolate cups are a great way to curb sugar cravings and boost heart-healthy antioxidants.
To keep things Paleo-approved, we use a creamy cashew butter base as the filling and a dark chocolate coating on the outside. Raw cashews and water are used to make the filling from scratch, but you can also sub in a quarter cup of almond butter or cashew butter for easier prep. If opting for almond butter, note that the filling may be slightly darker.
To get started, melt the chocolate chips and coconut oil in a double boiler. Make sure you whisk the chocolate continuously to prevent it from burning. Once the chocolate is ready, scoop one and a half teaspoons of melted chocolate into twelve pre-lined muffin cavities. Use the back of the spoon to spread the chocolate out so that it covers the entire base of the liner.
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Next, place the muffin tin into the refrigerator and let it chill for at least 20 minutes. While the chocolate is setting, combine the soaked cashews, water, ground turmeric, ginger, allspice, ground black pepper, and vanilla in a blender. Pulse for three minutes or until you get a thick and creamy yellow cashew butter.
When ready, remove the chilled chocolate and gently top each one with one teaspoon of cashew butter. Use the back of a spoon to evenly coat, then add two teaspoons of the reserved chocolate over the cashew butter in each cavity. If necessary, you may need to slightly reheat the reserved chocolate so that it’s easier to spread. Return the muffin tin back to the refrigerator and let it chill for at least 45 minutes, or until fully set.
Once the chocolate is ready, sprinkle ground turmeric and ginger over the tops and serve.
Golden Milk Chocolate Cashew Butter Cups
30 mins
Golden Milk Chocolate Cashew Butter Cups
Felicia LimTools
- 12-cavity muffin tin
- Muffin liners
- Blender
Ingredients
- 4 cups dark chocolate chips
- 3 t coconut oil
- 1/3 cup cashews, soaked in water for at least 1 hour and drained
- ¼ cup water
- 1 T ground turmeric, plus more for sprinkling
- ¼ t ground ginger, plus more for sprinkling
- ½ t allspice
- ½ t ground black pepper (optional)
- ½ t vanilla extract
Instructions
- Line a muffin pan with paper liners and set aside.
- Melt the chocolate chips and the coconut oil in a double boiler, stirring constantly to prevent the chocolate from burning.
- Scoop 1½ teaspoons of melted chocolate into twelve prepared muffin cavities and reserve the rest for later. Spread the chocolate so that it covers the base of each liner and transfer the entire pan to the fridge. Allow it to set for at least 20 minutes.
- While the chocolate is setting, combine the soaked cashews, water, ground turmeric, ginger, allspice, vanilla, and black pepper in a blender. Pulse for 3 minutes or until you get a thick and smooth paste (you may need to use a spatula to scrape down the sides as needed).
- When ready, remove the chilled chocolate from the fridge and top each liner with 1 teaspoon of cashew butter. Press the cashew butter down gently with the back of a spoon.
- For the final layer, pour 2 teaspoons of the reserved chocolate over the cashew butter in each liner (if necessary, slightly reheat the chocolate to easily spread). Return the muffin pan to the refrigerator and allow the chocolate to fully set for at least 40 minutes.
- When finished, sprinkle the ground turmeric and ginger over the cups. Serve and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Semi-sweet chocolate chips (Enjoy Life)
Cold pressed coconut oil (Viva Naturals)
Raw cashews (Terrasoul Superfoods)
Turmeric (Simply Organic)
Ground ginger (Simply Organic)
Black pepper (Frontier)
Vanilla extract (Frontier)
(You’ll Also Love: Raw Dark Chocolate Almond Cups – No Bake!)
Dark Chocolate Honey Beehives
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