Crunchy Cashew Butter Chocolate Cups
Ingredients
Filling
- 1/2 cup cashew butter
- 9 tbsp almond flour
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- crushed @barbarasbakery peanut butter puffins
Chocolate layer
- 1 bag chocolate chips
- 1-2 tbsp coconut oil
- more crushed @barbarasbakery peanut butter puffins
Preparation
Melt half the chocolate chip bag and coconut oil over stove top until fully combined.
Pour into muffin pan to create a thin base layer; this should fill about 6-8 pockets.
Freeze for 10 minutes.
While waiting, mix the filling ingredients together until fully combined.
Remove pan from freezer and scoop the filling on top of the chocolate layer.
Melt the rest of the chocolate and coconut oil over stove top.
Pour on top of filling until completely covered.
Finish with a sprinkle of more crushed peanut butter puffins.
Pop back into the freezer for at least 30 minutes before serving.
