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Everything But The Kitchen Sink Cashew Butter Cups

An easy, no-bake treat packed with protein!  These Everything but the Kitchen Sink Cashew Butter Cups with dark chocolate are vegan, paleo, gluten-free and refined sugar-free.  Silky nougat, hemp seeds, cashew butter, and pure plant-based magic. 
Prep Time1 hr 20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Brazilian, Gluten-Free, healthy, Paleo, Vegan
Keyword: cashew, cashew butter, chocolate, chocolate cups
Servings: 36 cups
Author: Julie Rosenthal

Ingredients

  • 1 ½ cups hemp seeds
  • 1 cup roasted watermelon seeds with sea salt I use Go Raw
  • ¼ tsp vanilla powder
  • 2 tsp pure maple syrup
  • 12 whole Medjool dates, soaked and pitted
  • ½ tbsp water if needed
  • 5 cups sugar-free chocolate chips
  • 6 tbsp coconut oil solid, up to 6 tablespoons, you can use less
  • ½ 16oz jar creamy cashew butter sugar and salt-free

Instructions

BOTTOM LAYER / CHOCOLATE

  • 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 mix well.
  • Prepare cupcake liners on a baking tray. Pour melted chocolate into the cupcake liners about ⅛ – ¼ – inch full.
  • Place chocolate cups in the freezer for 20 minutes to harden.

NOUGAT

  • Pit your dates, and soak them in warm water for 15 minutes.  Strain and set aside.
  • Meanwhile, In a food processor, process watermelon seeds, hemp seeds, coconut and then add dates (in this order) and blend.
  • Midway through, add the maple syrup, water if needed, vanilla powder and keep processing till well blended and nougat consistency.
  • Place mixture in a bowl and set aside.
  • Remove chocolate cups from the freezer.  Add small to medium size rounded balls of the raw mixture to each chocolate cup and flatten with your fingers.  (Use water to prevent sticking)
  • Place back into the freezer to cool.

CASHEW & LAST CHOCOLATE LAYER

  • 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 the double boiler on low heat.
  • Using a spoon take a dollop of cashew butter and place it on top of the nougat mixture.  
  • Then top each cup with the remaining melted chocolate and cover the cups.  It’s gonna be messy and uneven.  That’s the beauty of homemade, so don’t worry about what they look like.  
  • Freeze for at least 4 hours before serving.
  • Store in the freezer at all times.  Best eaten melted from my point of view.

Notes

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. //