Raw Chocolate Cashew Butter Cups With Raspberries And Coconut


1/2 cup cacao powder

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 tsp vanilla 

pinch of sea salt 

1/2 cup cashew, peanut or almond butter 

For topping: freeze dried raspberries and toasted coconut flakes


Whisk melted coconut oil, cacao powder, maple syrup, vanilla and sea salt until smooth. 

Line a mini muffin tin with mini muffin liners. (Alternatively, you can use regular sized muffin tins and fill less.)

Pour chocolate into each tin, filling about 1/3 of the cup. 

Place in freezer for 5 to 10 minutes. 

Remove from freezer and fill an additional 1/3 with nut butter of choice. 

Top with remaining chocolate to cover the nut butter and return to freezer for 2 minutes. 

Remove and top with crushed freeze dried raspberries and coconut flakes. Return to freezer for 2-4 hours, or until completely frozen. 

Store in air-tight container in fridge.