How to Make Healthy Chocolate Cashew Butter Cups

A healthier version of Reese peanut butter cups, these chocolate cashew butter cups deliver plenty of heart-healthy flavonoids and healthy protein. If cashew butter isn't your thing, feel free to substitute with your preferred nut butter - almond butter and organic peanut butter work just as well, though both are less naturally sweet than cashew butter, so you may want to add a little more honey to the filling. - Ben Kim

Key tip: Though the batch that was made for this pictorial came out with generous amounts of chocolate, if you prefer just a thin layer around your nut butter, just use less when lining your cups - once the chocolate hardens, you'll be able peel the cup liners off your chocolate cashew butter cups.

To make these chocolate cashew butter cups, you'll need a muffin pan and 6 cupcake liners.

Ingredients:

Chocolate Ingredients:
1/2 cup cacao powder
1/4 cup honey
1/4 cup coconut oil

Filling Ingredients:
1/2 cup cashew butter
1 tablespoon cacao nibs (optional)
1/2 tablespoon honey

Directions:

1. Combine the cacao powder, honey and coconut oil together. Make sure to mix well.

2. Use a spoon to spread this mixture on the bottom and up the inside of each cupcake liner. It helps to spoon a large glob of the mixture into the liner and then spread it in a thick layer. (Use less chocolate if you want a thinner cups.)

3. Put these prepared liners in the muffin pan (to help each cup maintain its shape) and place in the freezer.

4. Set aside the chocolate mixture that's left over; you'll use it in a few minutes.

5. While the cups are resting in the freezer, combine the filling ingredients (cashew butter, honey and optional cacao nibs) together. Make sure to mix well.

6. Once your filling is ready, take the muffin pan out of the freezer and fill each cup with the cashew filling. Make sure you leave enough room at the top of each cup for a final layer of chocolate.

7. Place the cups back in the freezer for 10 minutes.

8. Once the 10 minutes are up, bring the muffin pan out and top off each cup with the rest of the chocolate mixture. Place the muffin pan back in the freezer for 20-30 minutes to let the cups harden. Then peel the cupcake liners off and enjoy!

Please note: These chocolate cashew butter cups get harder and more enjoyable with each passing day, so consider saving a few to enjoy as an after-dinner dessert a day or two after making them.