Ingredients

The following ingredients have 12 Servings
  • 7 ounces chopped dark chocolate or chocolate chips (see notes)
  • 1 cup cashew butter (see notes)
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon vanilla
  • A pinch of sea salt
  • Flaky sea salt (for the tops)

Instruction

  • Line a 12 cup muffin tin or a 24 cup mini muffin tin with liners.
  • Place ⅔ of the chocolate in a pan over low heat. Once it is glossy and looks mostly melted remove it from the heat and add the remaining chocolate. Stir a few times while the residual heat melts the chocolate you just added.
  • Working one at a time, add slightly less than a tablespoon of the melted chocolate to one of the cupcake liners. Tip it on its side and rotate it so that the chocolate comes ⅓ of the way up the side of the liner. Repeat until all the liners have a chocolate coating then place them in your fridge to harden.
  • Add the cashew butter, honey, vanilla, and salt to a medium-sized bowl and gently fold them together. Once the chocolate cups have hardened, divide the cashew butter between the cups. Use your finger to press it down into the cups.
  • Pour the remaining chocolate over the tops of the cashew butter cups then pop them back into your fridge to harden.
  • Make sure to sprinkle a little flaky sea salt on top to make them totally irresistible!