Caramel Nut Butter Cups

Name: Caramel Nut Butter Cups
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup coconut oil ((extra virgin, liquified, to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)); 1/4 cup cacao ((or sub a portion or all with raw carob powder)); 2 Tbsp coconut nectar ((raw, aternatively try substituting maple syrup or raw honey tho I’ve not tried either in this recipe yet so do so at your own risk.)); 6 Tbsp cashew butter ((or macadamia or pecan butter ideally raw & sprouted)); pinch of sea salt ((or himalayan salt or to taste)); healthy sweetener ((your favorite, to taste)); pinch of fleur de sel ((or sub celtic or himalayan salt))

Posted on January 24, 2016 by Juliane Porter in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Peanut butter cups are great, but why limit yourself? The best thing about making your own treats is all the choices you get to make! Do you prefer carob, or cacao? Cashews, or pecans? Sea salt or Himalayan salt? These delicious caramel nut butter cups are a choose-your-own-adventure story, where every ending is blissful. Have your nut butter cups and eat them, too.

Ingredients

1/2 cup coconut oil (extra virgin, liquified, to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)
1/4 cup cacao (or sub a portion or all with raw carob powder)
2 Tbsp coconut nectar (raw, aternatively try substituting maple syrup or raw honey tho I’ve not tried either in this recipe yet so do so at your own risk.)
6 Tbsp cashew butter (or macadamia or pecan butter ideally raw & sprouted)
pinch of sea salt (or himalayan salt or to taste)
healthy sweetener (your favorite, to taste)
pinch of fleur de sel (or sub celtic or himalayan salt)

Servings:

Units:

Directions

Prep

10 min

Total

30 min

Whisk together coconut oil, cacao, sea salt and sweetener until smooth and creamy. Taste to adjust flavors to your preference.
Place mini muffin tins into an 8 x 8 dish or other tray for stability.
Spoon a teaspoon of “melted” chocolate into each mini muffin tin, then place in the freezer for a few minutes to set.
Remove cups from freezer and spoon a tiny dallop of nut butter into each tin, followed by a teeny dallop of coconut nectar. Because coconut nectar is so stretchy, I assist the process by pouring with my left hand very carefully, and “cutting” the stream of nectar off w/ a knife in my right hand. Feel free to add the pinch of fleur de sel (or sub celtic or himalayan salt) at this point, or wait til step 6 and sprinkle it on the tops.
Place cups back in freezer for 20 minutes. Remove cups from freezer and top with chocolate til covered. Sprinkle tops with a bit of Fleur de Sel (or celtic or himalayan salt) if you haven’t already done so in step 4. Pop back in freezer for a good hour til fully hardened
Store and eat directly from the freezer.