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Cake Batter Cashew Butter Cups

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CAKE BATTER CASHEW BUTTER CUPS

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Fun fact, I lovveeeee birthdays! Nothing makes me happier than cerebrating my nearest and dearest, showering them with all of their favorite things! I just love it!

I know birthdays are traditionally celebrated with cake of some kind but I just didn’t feel like baking. I also just wanted something a little different, you know?

And then it hit me . . .

Cake Batter Cashew Butter Cups!

Yes. That was it. Cake batter cashew butter cups are the PERFECT way to celebrate my birthday this year!!

No baking, no slicing, no frosting, no decorating (Ok, so we may do a little decorating, but just a little – sprinkles only) perfectly portioned into single servings so no need for sharing 😉 – brilliant. Yes, cake batter cashew butter cups for everyone!!! So fun, so festive, so, SO delicious, I’ll have 10 please!

Further Food Commentary:

These are a great birthday-themed treat for when you're feeling festive! They're gluten-free, egg-free, dairy-free and low carb! Plus, they're packed with Further Food Collagen Peptides for a boost of protein and benefits for your gut, hair, skin and nail health.

By Anna Lee
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Cake Batter Cashew Butter Cups

Stars ( Reviews)

  • Prep Time:15 Minutes
  • Cook Time:5-10 Minutes
  • Servings: 12

Ingredients

For the cake batter cashew butter filing:

1/3 cup of cashew butter

1 teaspoon of vanilla

A pinch of flaky sea salt

Sprinkles, to taste

1-2 scoops of Further Food Collagen

For the chocolate cups:

1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free

1/2-1 teaspoon of instant coffee

Instructions

  1. Melt chocolate and espresso by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.
  2. Use a teaspoon to drizzle some melted chocolate into a chocolate cup mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.
  3. Place your chocolate cups in the fridge or freezer for 5-10 mins to set.
  4. While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined.
  5. Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice)
  6. Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.
  7. Once all your cups are filled,  top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.
  8. These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Melt chocolate and espresso by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water. Use a teaspoon to drizzle some melted chocolate into a chocolate cup mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled. Place your chocolate cups in the fridge or freezer for 5-10 mins to set. While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined. Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice) Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups. Once all your cups are filled,  top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set. These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Nutrition Information

Per Serving: Calories: 66; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 64 mg; Potassium: 1 mg; Carbohydrate: 4 g; Fiber: 0 g; Sugar: 2 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 2%; Calcium: 1%;

Add protein into any dish with Collagen Peptides! Learn more here.

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Coffee Lover's Collagen
Emma Swanston Health Expert
email
EJSwanston@hotmail.com

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