Cashew Raspberry Chocolate Cups
Cashew Butter and Raspberry Jam Chocolate Cups
These homemade nut butter and jam chocolate cups are the perfect treat! They’re decadent with that delicious sweet, salt and tart flavor! They have 3 layers: Dark chocolate, a cashew butter centre and a tart raspberry filling.
Cashew Raspberry Chocolate Cups
Cashew Butter and Raspberry Jam Chocolate Cups
These homemade nut butter and jam chocolate cups are the perfect treat! They’re decadent with that delicious sweet, salt and tart flavor! They have 3 layers: Dark chocolate, a cashew butter centre and a tart raspberry filling.
Servings
12-14cups
Servings
12-14cups
Ingredients
Cashew butter centre
Raspberry filling
You will also need
Instructions
  1. Start by making the raspberry filling. Add raspberries to a medium pan along with honey. Cook on a low flame, stirring often. The raspberries will become juicy, allowing you to mash them with a wooden spoon. They’re ready once they’ve reduced and thickened into a sauce. This takes 10-15 minutes. Keep your flame low so that they don’t burn out. Remove from heat and allow to cool completely. It thickens even more once cooled down. To cool them down faster, you can transfer the raspberries to a container and place in the fridge.
  2. To make the cashew butter filling, add all ingredients to a food processor and process until fully combined. Set aside.
  3. Melt your chocolate in the microwave or by using a double boiler.
  4. Spread out your mini cupcake liners. I spread them on a baking tray so that it’s easy to transfer them to the fridge to set.
  5. Spoon chocolate (about a tablespoon) into each liner. Then turn the liner around to coat it’s inside. Continue to until you’ve coated all 12-14 liners (depending on how big they are). Remember you are not using all the chocolate, you still need chocolate to top it with. Place the chocolate cups into the fridge to harden. If you want the walls of the cups to be thicker, take them out the fridge when they have hardened just a little bit and move each liner around to get the chocolate at the bottom to coat the wall.
  6. Once the first chocolate layer has set, scoop 1 teaspoon measurements of the raspberry jam into each cup.
  7. Then scoop 1 tsp measurements of the cashew butter into little balls and place them on top of the raspberry jam. If they’re a little big you can squish them down so that raspberry jam comes up the sides.
  8. Cover the cashew butter and jam with more melted dark chocolate. Sprinkle with some flaky sea salt and place in the fridge to set.
  9. Store in the fridge in an airtight container for up to 10 days.
Recipe Notes
  1. You can use maple syrup instead of honey to make these vegan.
  2. You can use any nut butter instead of cashew butter.