This twist on a classic peanut-butter cup is delicious and indulgent. Can you stop at one?
Cashew Nut Butter Cookie-Dough Cups
Makes 6 chocolates and 1 jar of nut butter.
Top tip: Roasting your own nuts before blending them helps to release nut natural oils and aids the blending process. If you only have already roasted nuts then you can pop them in the oven for a few minutes before blending them.
- 200g unroasted cashew nuts
- 75g unroasted pecan nuts
- 1 tbsp coconut sugar or brown sugar
- 1/4 tsp vanilla paste
- 125g 70% dark chocolate
Heat the oven to 150°C. Place all of the nuts on a baking tray and cook for 10-15 minutes. Make sure to keep checking on them so they don’t get burnt!
Remove the nuts from the oven and leave them to cool for 10 minutes
Add the nuts to your food processor and blend until smooth
Once your nut butter is the right consistency then mix in the sugar and vanilla paste.
Melt the dark chocolate, then get out 6 cake cases (I put the cake cases in a baking tin so all of my chocolates are the same shape). Add 1 table spoon of chocolate to each case, followed by ½ table spoon of nut butter and another table spoon of chocolate. Then leave them to chill in the fridge.
Store the nut butter in a sterilised jar.