These Vegan Chocolate Cashew Butter Cups are our attempt to amp up eating more plant based items. My husband asked if there was such a thing as vegan chocolate and I wasn’t sure. I have heard of it but have never looked for it or attempted to make it. I looked up various methods and found this combination to taste just like “the real thing” and it doesn’t melt at room temperature or in your hands immediately.
We are also trying to make more of our food from scratch so we aren’t consuming all the extra ingredients that producers have to put in their products in order for their food to last on shelves. This drove me to make our own cashew butter and then the crazy idea came to mind to bring these two together. I know CRAZY! We leave these in the freezer because we like the texture at that temperature and we can snack on them that much longer. I hope you enjoy these too!
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Makes 12 butter cups.
Cashew Butter
- 2 cups roasted and salted cashews
- 1 tsp organic virgin coconut oil
Bust out the food processer and fill it with the cashews. Turn on the food processer and allow them to break down. You will need to scrape the butter down periodically.
Once the texture looks like it is about to ball up add the coconut oil and continue run the food processer. The texture will change to smooth butter and viola! Keep to the side and let’s make chocolate.
Vegan Chocolate
- 1 cup shredded cacao butter
- 3 tbsp agave syrup
- 1 tsp vanilla
- 1/2 cup cacao powder, unsweetened
- Salt to taste
Line muffin tins so they are ready to go.
Shred the cacao butter; this takes time but will save you time when melting.
Set up a double boiler. I use a stock pot filled with about 2 inches of water and place the veggie basket in it. Once the water comes to a boil I place a glass bowl in the veggie basket and add the shredded cacao butter. Allow the butter to melt completely. Stir in the agave syrup.
Take the bowl off the heat and add the vanilla. Whisk in the sifted cacao powder then add salt to taste.
Spoon a small amount of the vegan chocolate into the muffin cups then place in the freezer for 5 – 10 minutes. Once that chocolate is set spoon a small amount of the cashew butter in the center of each cup and spread so it covers most of the cup. Spoon the remaining chocolate over the cashew butter and return to the freezer for another 10 minutes.
Enjoy!
Tools Needed
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
Nothing needs to be composted! Don’t forget to recycle when you are done with any of the ingredients. 🙂
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