Tart cherry jam and earthy cashew butter are layered into these dark chocolate cups. If You Care Mini Paper Baking Cups are the perfect tools to make these delicious bite-sized candies at home! These are the perfect sweet treat for any upcoming Valentine's Day festivities.
- 9 ounces (252 grams) dark chocolate, chopped
- 1/ 2 cup (137 grams) cashew butter, roasted and unsweetened
- 3 tablespoons (23 grams) confectioners sugar, sifted
- 1/ 4 cup cherry or strawberry jam
- Flaky sea salt, for garnish
Line mini muffin pan with 24 If You Care Mini Baking Cups.
Melt chopped chocolate in a small heatproof bowl set over a small pot of simmering water. Spoon about a teaspoon (4 grams) of melted chocolate into mini paper baking cups, spreading chocolate up the sides. Place muffin pan in refrigerator until chocolate is set, 5 minutes.
Stir confectioners sugar into cashew butter until well combined. Spoon or pipe about 1 teaspoon cashew butter mixture and 1 teaspoon cherry or strawberry jam into the chocolate cups (be sure the filling does not come up above the chocolate sides). Tap the pan on the counter a few times to remove any air bubbles, then top with 1 teaspoon melted chocolate (you can use a toothpick to help spread the chocolate evenly).
Tap pan on the counter again, then allow chocolate to set in the refrigerator for 5-10 minutes.
Drizzle with more melted chocolate and sprinkle with flaky sea salt. Allow chocolate to set completely before serving. Store cashew butter cups in an airtight container in the refrigerator for up to 2 weeks.