While last time's chocolate was tasty, I wanted to do something a bit different for this batch. The basic chocolate recipe is still in tact (so you can just use that and the toppings to make what I showed you before), but I wanted to try my hand at my own nut butter cups.
// Raw cacao & cashew crunch cups
Makes 10 cups
1.5 oz Organic Raw Cacao Powder
65 g Raw Cacao Butter (I bought mine on Amazon, but doesn't seem to be there anymore)
3 oz Organic Extra-Virgin Coconut Oil
3 T Maple Syrup
2 t Vanilla Extract
1/2 t Himalayan Salt
4/5 oz Goji Berries (optional topping: use whatever you'd like!)
4/5 oz Pepitas (optional topping: use whatever you'd like!)
10 t Cashew Butter (Or your favorite nut butter. Make your own if you can—I haven't tried again.)
+ Melt everything together, except for the last three items, in a double boiler.
+ Once it's all silky smooth and blended and yummy, pour the "batter" into your muffin / cupcake pan, being sure to only use half of the liquid.
+ Pop your trays in the freezer for about 5 minutes to harden.
+ In the meantime, chop up your pepitas and goji berries (or whichever topping you choose).
+ Once the bottom halves are solid, remove from the freezer and scoop a teaspoon of cashew butter into each of the 10 filled cups, smushing down with a teaspoon so you create a disc of nut butter goodness.
+ Pour the rest of the chocolate into each cup, completely covering your nut butter discs and then some.
+ Sprinkle your topping(s) on the surface of each and put the trays back into the fridge to harden.
Note: you'll want to keep these cool in the fridge until ready to eat. No storing in the cupboard!