Cashew butter cups

We were big Reese’s Peanut Butter Cup fans in our household until I found a healthier option. It was always the treat I’d pick in the check-out line at the grocery store, and often what my brother and I fought for when my parents went through our Halloween candy. When our youngest son turned one, I was inspired to make him a healthier option free from preservatives. This is a cashew butter recipe but you can replace it with any kind of nut butter. 

Note: the cups must be stored in the fridge for up to 5 days, or freezer for up to 3 months. These never last more than 3 days in our house!  

INGREDIENTS (makes 32 mini cups):

-       1-1/2 cups dark chocolate chips (dairy free chips work too)

-       ½ cup cashew butter (or any nut butter)

-       2 tbl honey

-       2 tsp coconut oil

-       flaky Maldon Sea Salt to finish

DIRECTIONS:

-       Line 2 mini muffin trays with paper or aluminum liners and set aside.

-       In a small bowl, thoroughly mix cashew butter and honey together.

-       Pour dark chocolate chips and coconut oil into a heat proof bowl.

-       Melt chocolate in microwave in 20 second increments. (If you don’t have a microwave, bring water to a boil in a small saucepan and place the bowl on top mixing, until chocolate melts).

-       Spoon a thin layer of chocolate into each muffin liner.

-       Add small dallops (about 1 tsp) of cashew butter mixture on top of the chocolate layer.

-       Spoon more chocolate on top to fully cover the cashew butter mixture.

-       Finish cups with a sprinkle of Maldon Sea Salt.

-       Place in the fridge for at least 1 hour to set.