Imagine a dessert that's not only incredibly delicious but also completely plant-based, creamy, and secretly healthy. These Vegan Cashew Coconut Butter Cups are about to revolutionize your sweet tooth cravings! Packed with rich, smooth flavors and made from simple, wholesome ingredients, these butter cups will make you forget all about traditional chocolate treats. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mind-blowing desserts, this recipe is your ticket to pure culinary bliss.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cups
Ingredients
- 1 cup cashews, soaked
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
Instructions
- Begin by soaking the cashews in water for at least 2 hours. This will soften them and make them easier to blend into a creamy texture. If you're short on time, you can soak them in hot water for about 30 minutes instead.
- After soaking, drain and rinse the cashews thoroughly under cold water. This helps remove any residual bitterness from the nuts.
- In a blender or food processor, combine the soaked cashews, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Blend on high speed until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender or processor a few times to ensure everything is well combined.
- Once the cashew mixture is smooth, add the unsweetened cocoa powder. Blend again until the cocoa is fully incorporated and the mixture is a rich chocolate color.
- Prepare a muffin tin by lining it with cupcake liners. This will make it easier to remove the butter cups once they are set.
- Using a spoon or a small ice cream scoop, fill each cupcake liner with a layer of the cashew coconut mixture, filling them about halfway. Smooth the tops with the back of the spoon to create an even surface.
- Place the muffin tin in the freezer for about 10 minutes to allow the first layer to set slightly.
- Once the first layer is set, remove the muffin tin from the freezer. Add another layer of the cashew coconut mixture on top of the first layer, filling the liners to the top. Smooth the tops again if necessary.
- Return the muffin tin to the freezer and let the butter cups set for at least 1 hour, or until they are firm to the touch.
- After the butter cups have set, carefully remove them from the muffin tin and peel off the cupcake liners. The butter cups can be stored in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.
- Enjoy your delicious Vegan Cashew Coconut Butter Cups as a guilt-free treat or dessert!
Tips
- Soaking is Crucial: Take the time to properly soak your cashews. This softens them and ensures a super smooth, creamy texture in your butter cups.
- Blend Like a Pro: When blending, be patient and scrape down the sides of your blender frequently. The goal is a completely smooth, lump-free mixture.
- Freezer is Your Friend: Use the freezer strategically to help your layers set quickly and create a beautiful, professional-looking result.
- Temperature Matters: Make sure your coconut oil is fully melted but not hot when mixing to maintain the right consistency.
- Get Creative with Toppings: Consider sprinkling some sea salt, chopped nuts, or coconut flakes on top before the final freeze for extra texture and flavor.
- Storage Hack: These butter cups store beautifully in the freezer, making them a perfect make-ahead dessert for unexpected guests or late-night cravings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 0mg
