Vegan Chocolate + Cashew Butter = Amazing Mouth Sinsations! This recipe is so easy to make and will only take you less than 10 minutes to prep. The hard part is waiting for them to cool!
Check the ingredient list! It’s easy to find chocolate that has no added milk or dairy products. Some chocolate is even made with raw sugar or cane sugar. I love the Trader Joe’s chocolate. It’s usually sitting right by the registers and is made with like 80% cacao – the higher percent the better!
(secret: some white sugar is not vegan due to the processing of it…don’t know too much about this yet…will do a post about it later in the future)
Cashew butter is just made with cashews instead of peanut butter. I have found that cashew butter works best for this recipe since it’s still fairly solid with kept at room temp.
ALWAYS look for nut butter that has only one ingredient or just a small amount of salt added. NEVER buy nut butters that contain palm oil or any other added oils. Adding oils to nut butters is 100% not necessary. Palm oil is even harmful to your health.
What you’ll need:
- two microwave safe bowls
- two spoons
- 12 paper muffin cups
- muffin pan
PERFECT FOR HALLOWEEN!
If you’re like me and you LOVE all things sweets, then you must try this. Making your own chocolate candies will help you eat less of them this Halloween instead of binging on the whole bag… Genius!
2 ingredient vegan cashew butter cups Best kept in the fridge until ready to eat. Keeps for about 2 weeks in the fridge.
Vegan Cashew Butter Cups
Prep: Yield: Makes 12 cups Total:
2 ingredient vegan cashew butter cups
Best kept in the fridge until ready to eat. Keeps for about 2 weeks in the fridge.
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