Vegan Salted Caramel Cashew Nut Butter Cups

Our Vegan Salted Caramel Cashew Nut Butter is so popular that is rarely makes it past anything but a spoon or finger so Madeline from The Inside Bite decided to make something that meant that it might hang around a bit longer…though in all honesty we’re not so sure that these will last long either!

This is a super quick and easy recipe to make and it’s:
– Vegan
– Gluten-free
– Dairy-free
– Refined sugar-free
– Soya-free

Takes approximately 10 minutes to make and then about 30 minutes to set in the freezer.
Makes 6 Nut Butter Cups (like Reece’s Peanut Butter Cups but better!)

Ingredients:

2 tablespoons of cacao powder – I recommend Organic Raw Cacao Powder and really rate this one.

2 tablespoons of coconut oil – I really like deodorised Coconut Oil so you don’t get that overpowering Coconut Taste, I recommend this one.

3 teaspoons of maple syrup (Organic pure Canadian Maple Syrup if possible)

6 teaspoons of Norty Salted Caramel Cashew Nut Butter

Pinch of Salt

Method:

Melt your oil, cacao powder and maple syrup in a pan.

Fill cupcake cases or a cupcake tray with a layer of chocolate sauce.

Add a teaspoon of Norty to each cup.

Cover with more chocolate sauce and a sprinkling of salt.

Set in freezer for at least half an hour!

Dust with cacao powder and devour.

Vegan Salted Caramel Cashew Nut Butter Cups

Vegan Salted Caramel Cashew Nut Butter Cups