Cocoa Cashew Butter Crunch Cups

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It’s so hard to believe, but Spring is here and if you live in southeast Texas like me, it’s practically almost summer already. (I’m slightly nervous for the summer when we’re already hitting 90 degrees in April!) This heat leaves me wanting every meal cold and/or frozen… everything from cold overnight oats and smoothies in the morning, to salads for lunch and dinner… and all sorts of frozen treats for dessert. These Cocoa Cashew Butter Crunch Cups are out of this world amazing! Once made, you store them in the freezer so they’re perfect for those hot summer (or Spring!) evenings. AND they’re made with dark chocolate loaded with antioxidants and a new obsession… a grain free (read: lower sugar) granola that is out of this world delicious! And what’s more they’re a great guilt free treat for almost any eating pattern: paleo, vegan, grain free, low sugar, gluten free, and dairy free! I hope you enjoy them as much as I do!


Cocoa Cashew Butter Crunch Cups

Yield: 12 cups; Time: 1 hour

1 3/4 cups dairy free dark chocolate chips
2 Tbsp coconut oil
3/4 cup cashew butter
1/2 cup Blissful Eats Grain Free Maple Nut Crunch or Apple Cinnamon Harvest Granola, crushed
1/3 cup cacao nibs
Sea salt (optional)

Melt chocolate chips and coconut oil in a glass or metal bowl over boiling water on the stove. While the chocolate is melting, line a muffin pan with 12 silicone muffin liners. As the chocolate begins to melt, stir it gently to prevent scorching. Once melted, add 1 Tbsp of the chocolate/coconut oil mixture to each silicone muffin liner. Place pan in the freezer for 10 minutes.

While the pan is in the freezer, add Blissful Eats Grain Free Granola to a large plastic bag and crush using a rolling pin or the bottom of a measuring cup. Combine the cashew butter and crushed Blissful Eats Grain Free Granola in a bowl. Remove the pan from the freezer after 10 minutes and add 1 Tbsp of the granola/cashew butter mixture to each silicone cup. Spread the mixture evenly so you cannot see the chocolate anymore. Return pan to the freezer for 10 minutes. 

While the pan is in the freezer, Make sure chocolate is still melted and if it has started to harden, bring the water back to a boil. Stir cacao nibs into remaining chocolate. Once 10 minutes have passed, remove the pan from the freezer and add 1/2 Tbsp chocolate/cacao mixture to each silicone cup, spreading the mixture so the cashew butter can no longer be seen. Sprinkle sea salt on top if desired, and let them freeze for at least one hour before enjoying! Store in an airtight container for up to one month. 

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