Chocolate. Nougat. Superfoods. Cashew Butter. Pure plant-based paleo magic. These Everything BUT the Kitchen Sink Cashew Butter Cups are surprise: healthy! And you wouldn’t know it because they taste so decadent. Nut-Free? Don’t be sad, these can easily be made nut-free on the fly!
God! Where do I start with these cups of goodness? These chocolaty babes are gooey gems! I just wish I could come through the computer screen and hand you one. One bite is all it would take for me to turn you. Hoping my drool worthy food photography gets you all hot for these!
I developed these babes a while ago…
Like December 2016 a while ago.
I wanted to create some kind of wonderful in the raw department using ingredients I could eat! So watermelon seeds and hemp seeds for protein instead of nuts. Grain free because I get requests, dates and pure maple syrup for the refined sugar-free sweetener because it’s better then cane sugar, and digests better in the body and lots of other delicious goodies. So what do watermelon seeds taste like? The same as any low key nut. It’s mild and doesn’t take away from the taste of anything else. What do hemp seeds taste like? A little nutty, so their flavor is strong. I think the mix of the dates and hemp seeds is a heavenly combination making this cup irresistible!
I wasn’t the only one who thought so either. Everyone loved them. Like EVERYONE! No one could believe how amazing they were and how healthy they were at the same time. I mean come on, who wouldn’t adore these?
I made so many trials during the development stage I had to get them out of the house. It is seriously dangerous for me to have 36 Kitchen Sink Cups in my apartment and that was just one batch! Over the last few months I have created quite a few batches. Dangerous! So I gave them out to my taste test team, friends, family, doormen, grocery delivery guys, my Super, my sister on her June birthday, my mom, my friend Shana for her Spirit Junkie birthday, a fellow gluten-free blogger friend Jessica over at Tasty Meditation, and a Christmas party I attended in 2016. For a while I was the talk of the town, and it wasn’t even intentional!
So…Picture something that tastes like caramel and cashew butter drenched in chocolate. They are melt in your hands good, melt in your mouth good. Basically, these gems are SO worth it! My friends are wondering when the bakery will be open, but I’m just happy creating recipes for you guys right now. Perhaps the future holds that, but for now-let’s make beautiful music together. Ready? So you guys have two options. You can make these into cups as pictured here, OR you can make them bite size balls covered in chocolate, and that pic with directions is further down on this post along with the nut-free version. I’m a big fan of options. : )
Tips on the products I use and where I get them:
I get my watermelon seeds already roasted with sea salt from Go Raw. If you choose not to use this brand, make sure you add 1/4 teaspoon sea salt to this recipe.
I get all of my seeds (except watermelon seeds) and superfood powders at Nuts.com and Organic Living Superfoods . Both companies measure at 5ppm of gluten. Organic Living Superfoods is a gluten-free facility.
I have used both Lily’s Vegan Gluten-free dark chocolate as well as Enjoy Life. I love them both. Enjoy Life is top 8 allergen free & sesame free.
Ok, really ready to make beautiful music together?
WHAT YOU WILL NEED:
1 1/2 cup hemp seeds
1 cup roasted watermelon seeds with sea salt
1/4 cup unsweetened coconut shreds
1/4 teaspoon vanilla powder
2 teaspoons pure maple syrup
12 dates (soaked and pitted)
1/2 tablespoon water (if needed)
5 cups sugar-free chocolate chips
up to 6 tablespoons coconut oil (not melted)
1/2 jar of creamy Cashew butter (sugar & salt-free)
DIRECTIONS:
Pit your dates, and soak them in warm water for 15 minutes. Put aside.
In a double boiler melt 2 cups of chocolate chips on medium to low heat. Once partially melted add 3 tablespoons of coconut oil and stir.
Prepare cupcake liners on a baking tray.
Pour chocolate mixture into the cupcake liners about 1/8 – 1/4 – inch full. You can use a spoon or a measuring cup with an easy pour nozzle.
Place chocolate cups in the freezer for 15-20 minutes to harden
In the meantime drain dates.
Add watermelon seeds, hemp seeds, coconut and dates (in this order) to the food processor and blend well.
Midway through, add the maple syrup, water if needed, vanilla powder and keep processing till well blended.
Place mixture in a bowl. Remove cups from freezer. Add small to medium size rounded balls of raw mixture to each chocolate cup and flatten with your fingers. (Wetting your fingers with water helps to flatten easily).
Place back into the freezer to cool.
In the meantime, break out the double boiler again and melt the remaining 2 cups of chocolate chips and add the remaining 3 tablespoons of coconut oil.
Once melted, keep on low temp in the double boiler.
Using a spoon take a dollop of cashew butter and place on top of the raw mixture. Then cover each one with the remaining melted chocolate. It’s gonna be messy and uneven. That’s the beauty of homemade, so don’t worry what they look like. Because the taste is gonna be unreal!
Freeze for at least 4 hours before serving.
Store in the freezer at all times. Best eaten melted in my point of view, but others love them frozen!
TIPS:
Nut-Free options: You can either completely eliminate the cashew butter OR you can sub the cashew butter for sunflower butter. I have eaten them both ways and they are delicious either way.
For the Bite Size Version: Roll raw mixture into medium/small size balls and cover them in the chocolate mixture. Use a spoon to dip in the balls. Freeze the balls before dipping them into melted chocolate. Then drizzle them with sunflower seed butter all on parchment paper on a baking tray. Then freeze them and keep them frozen. Worst lighting on the planet, but you get the drift with the pic below.
I get my cashew butter from Once Again which is gluten-free.
I get my Sunflower Seed butter from Sunbutter, which is also gluten-free and made in a nut-free facility.
I get my watermelon seeds already roasted with sea salt from Go Raw. If you choose not to use this brand, make sure you add 1/4 teaspoon sea salt to this recipe.
I get all of my seeds (except watermelon seeds) and superfood powders at Nuts.com and Organic Living Superfoods . Both companies measure at 5ppm of gluten. Organic Living Superfoods is a gluten-free facility.
I have used both Lily’s Vegan Gluten-free dark chocolate as well as Enjoy Life. I love them both. Enjoy Life is top 8 allergen free & sesame free.
- 1½ cup hemp seeds
- 1 cup roasted watermelon seeds with sea salt
- ¼ cup unsweetened coconut shreds
- ¼ teaspoon vanilla powder
- 2 teaspoons pure maple syrup
- 12 dates (soaked and pitted)
- ½ tablespoon water (if needed)
- 5 cups sugar-free chocolate chips
- up to 6 tablespoons coconut oil (not melted)
- ½ jar of creamy Cashew butter (sugar & salt-free)
- Pit your dates, and soak them in warm water for 15 minutes. Put aside.
- In a double boiler melt 2 cups of chocolate chips on medium to low heat. Once partially melted add 3 tablespoons of coconut oil and stir.
- Prepare cupcake liners on a baking tray.
- Pour chocolate mixture into the cupcake liners about ⅛ - ¼ - inch full. You can use a spoon or a measuring cup with an easy pour nozzle.
- Place chocolate cups in the freezer for 15-20 minutes to harden
- In the meantime drain dates.
- Add watermelon seeds, hemp seeds, coconut and dates to the food processor together and blend well.
- Midway through, add the maple syrup, water if needed, vanilla powder and keep processing till well blended.
- Place mixture in a bowl. Remove cups from freezer. Add small to medium size rounded balls of raw mixture to each chocolate cup and flatten with your fingers. (Wetting your fingers with water helps to flatten easily).
- Place back into the freezer to cool.
- In the meantime, break out the double boiler again and melt the remaining 2 cups of chocolate chips and add the remaining 3 tablespoons of coconut oil.
- Once melted, keep on low temp in the double boiler.
- Using a spoon take a dollop of cashew butter and place on top of the raw mixture. Then cover each one with the remaining melted chocolate. It's gonna be messy and uneven. That's the beauty of homemade, so don't worry what they look like. Because the taste is gonna be unreal!
- Freeze for at least 4 hours before serving.
- Store in the freezer at all times. Best eaten melted in my point of view, but others love them frozen!
Enjoy babes!
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I’ve been waiting for these! Thanks so much Julie! I can’t wait to make them, just need to get my hands on some of the ingredients!
Hi Megan! Yay!! So glad. Let me know if you are unable to get the ingredients sent to CANADA. Big hugs!