Ingredients

The following ingredients have 12 Servings
  • 1/2 cup all-natural cashew butter
  • 1/4 cup melted coconut oil
  • 3 tablespoons honey (or 1/4 teaspoon liquid stevia)
  • 4 tablespoons cocoa powder
  • pinch of salt
  • 1/4 cup all-natural cashew butter
  • 2 tablespoon honey (1/4 teaspoon liquid stevia)
  • 2 tablespoons melted coconut oil
  • paste from 1 vanilla bean*
  • pinch of salt

Instruction

  • Line a muffin tin with 12 nonstick muffin liners and set aside.
  • In a medium bowl, stir all ingredients for the chocolate layer together until smooth. Set aside.
  • Scoop a heaping teaspoon of the chocolate layer into each muffin cup (you will use about 1/2 of the chocolate mixture). Repeat until you’ve filled 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. Place in the freezer for 10 minutes.
  • In another medium bowl, stir all ingredients for the vanilla layer together until smooth. Set aside.
  • Remove muffin tin from the freezer and add the vanilla bean layer to the muffin tin by plopping 1 teaspoon on top of the chocolate layer. Pick up the entire muffin tin and shake and tap until your cups are even. Place in the freezer for another 10 minutes.
  • Finally, make the top layer of the “oreo” by plopping a heaping teaspoon of the last half of the chocolate layer on to the vanilla layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
  • Place muffin tin in the freezer for 20 minutes or until firm. Enjoy!
  • Store healthy oreo cashew butter cups in the freezer to enjoy for later.