Chocolate Chai Cashew Butter Cups #christmas #snack
Kamis, 18 Oktober 2018
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.
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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.