I don’t know what it is about the end of the day but it’s as if my sweet tooth is set on an alarm and goes, “Oh, look at the time! It’s 9 o’clock and you know you could really use something chocolatey and delicious right about now.”. And I swear if my sweet tooth had arms it would pick me up off of the couch and throw me into the kitchen.
After a pretty successful day, i.e. eating regularly, sticking to my healthy, well-rounded meals, having sensible snacks in between and fitting in some kind of workout amongst the busy day the last thing I want to do is ruin it in twenty seconds by eating something just out of pure craving.
Well, I’m happy to share that you can actually have the best of both worlds with these mini cashew butter cups. Using dark chocolate in this recipe not only reduces the sugar per serving but packs a heck of a lot more antioxidants per bite. The protein in the center from the cashews and collagen not only fills you up but can even strengthen and protect muscles and bones. The coconut oil and shredded coconut can help burn fat and reduce hunger (perfect for late at night!). There’s so many amazing benefits packed into each of these chocolate cups you’re crazy not to have a stash in the freezer for whenever that sweet tooth comes banging down the door.
In an easy fifteen minutes and only five basic ingredients (not including the cinnamon, vanilla and sea salt) you can be on your way to a delicious and healthy treat!
Coconut Cashew Butter Cups
Author: The Happy Hungry Yogi
Makes: 12 mini cups
Prep time: 20 minutes
Set time: 1 hour+
- 1 c dairy-free/soy-free dark chocolate chips
- 1/4 c coconut oil
- 1/2 c creamy all natural cashew butter
- 1/4 c unsweetened shredded coconut
- 1 scoop collagen peptides
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- flakey sea salt (optional)
- In a double broiler over medium heat, melt the chocolate chips and coconut oil until smooth, about 5 minutes.
- Line a mini muffin pan with paper liners.
- Using a teaspoon pour about one spoonful worth of the melted chocolate into each liner.
- Place the pan into the freezer and allow to set for about 15 minutes (until hard to the touch).
- In the meantime, add the cashew butter, coconut, collagen, cinnamon and vanilla into a blender and pulse until smooth.
- Once the first layer of chocolate has set, roll about one teaspoon worth of the cashew butter mixture into a ball and gently press it into the liner over the hardened chocolate. Repeat for all of the cups.
- Pour an additional one to two teaspoons of chocolate on top of the cashew butter mixture until the filling is covered.
- Sprinkle with the flakey sea salt if desired.
- Place the pan back into the freezer to set for at least an additional 45 minutes.
- To store the cups, I recommend keeping them in a tightly sealed container in the freezer until you’re ready to enjoy.
Nutrition (per piece): 155 calories/13g fat/10g carbs/5g sugar/3g protein
Note: If you don’t like cashew butter almond, peanut or sunflower butter work just as well, just make sure to use a creamy one!