Cherry-Cashew Butter Cups
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Recipe Intro From lmsthompson
Tart cherry or strawberry 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.
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Recipe Card
ingredients
- 9 ounces dark chocolate, chopped
- 1/2 cup unsweetened roasted cashew butter
- 3 tablespoons organic confectioners sugar, sifted
- 1/4 cup jam, cherry or strawberry
- flaky sea salt, for garnish
Method
Step 1
Line mini muffin pan with 24 If You Care Mini Baking Cups.
Step 2
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.
Step 3
Stir confectioners sugar into cashew butter until well combined. Spoon or pipe about 1 teaspoon cashew butter mixture and 1 teaspoon 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.