Wednesday, 13 November 2013

Chocolate Cashew Butter Cups- vegan, gluten free


I made some small and some large...
It's funny how something gets popular all of a sudden and you find it everywhere, isn't it? That American classic, the Reese's Peanut Butter Cup, has been getting a makeover all around the blogosphere just lately (and even in Waitrose "Weekend" magazine this week) and The Yogi Vegetarian is no exception. I have seen peanut versions, almond versions and even some amazing-looking raw versions. Okay, so we might be a little late with them- www.pimpthatsnack.com has had giant peanut butter cups on it for years- but hey, they've arrived now, just in time for the festive season.
 Our cups are veganised by using dairy free dark chocolate and given a twist by using cashews instead of peanuts. There are only 2 ingredients, plus chocolate moulds or mini cupcake cases, but you could always add a little agave or raw sugar to the filling if you like- personally, I don't think they need it. Make them as Christmas gifts, after-dinner treats, or just because...




Makes around 20 small cups:
125g roasted salted cashews
150g  vegan dark chocolate
(some silicone chocolate moulds and/ or mini cupcake cases)
  • Make the filling by putting the nuts into a food processor and leaving it running until they form a buttery ball, a little firmer than regular nut butter (so don't overdo it).
  • Melt the chocolate. I didn't bother to temper it first, although by the end of the whole process re-warming it probably did that job. Using a pastry brush, carefully coat the inside of your moulds and let it set. Build up 2 or 3 layers to make a strong shell.
  • When the shells are set, fill them with the cashew butter. 
  • Spread the remaining melted chocolate evenly over the top of the cashew butter and decorate with a few nuts if you like. Wait patiently for the cups to harden fully before carefully removing them from the moulds.





2 comments:

  1. So easy and yumful...it's the "wait patiently" part that is hard! Thanks for the recipe! :)

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    Replies
    1. Yeah, but if you put it in the freezer, although the chocolate may develop a white "bloom" it will be ready to eat far sooner ;)

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