Chocolate Chai Cashew Butter Cups #christmas #snack

these are decadent.  seriously.  i will only eat half of of one at a time.  The relaxation I hold within the fridge or freezer as a special deal with.they may be absolutely well worth it although- that chai and chocolate combination is one which can’t be beat. Are you #teamchai or #teampumpkinspice? i am without a doubt team chai. Cardamom AND cinnamon?! Come on!!

I used a ninety% chocolate chunks but use your favourite darkish chocolate.  you can even attempt a hundred% if you don’t like candy.   The maple syrup mixed with the cashew butter is also optional and i can see it being replaced with honey or coconut sugar or even monk fruit sweetener for all of the keto people obtainable.

Ingredients

• 2 cups dairy free dark chocolate chunks or chips
• 1 tsp floor cardamom
• 1 tsp floor ginger
• half tsp allspice
• 1/4 tsp clove
• pinch black pepper
• 2 tsp maple syrup or sweetener of choice
• sea salt
• 3/4 cup cashew butter
• 2 tsp cinnamon

Instructions

• soften the chocolate in a double broiler.
• Pour approximately 1 tbsp of melted chocolate into the bottom of 12 muffin cups. vicinity within the freezer for about ten minutes.
• Get the cashew butter prepared.  mix the cashew butter with all the spices, sweetener of preference and a pinch of sea salt.
• put off the muffin tray and scoop the cashew butter lightly into the 12 cakes, flattening slightly with a spoon.
• Pour the relaxation of the chocolate over the cashew butter, lightly between the 12 muffin cups.  place inside the freezer for any other half of hour.
• cast off from the freezer, turn the muffin tray over and gently knock the chocolate cups out. save in the fridge until geared up to serve.

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