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.