There’s something about Halloween time that really brings out the worst (or best) in my sweet tooth. I mean the fact the entire holiday revolves around candy, but when I give myself the green light to go overboard, the sugar monster jumps with glee.
What’s funny is when I was little, I rarely ate the candy I got when I went trick or treat. I was all about the costumes. One year I remember I was a clown. Not like the terrifying, hiding in the sewer IT clown – but a cute little clown with a bright red nose and a cute little costume. My freshman year of high school I was Britney Spears from the “Baby One More Time” music video. Full midriff baring, schoolgirl Britney Spears. Why I thought that was a good idea I will never know.
Now that I am much older – I don’t dress up anymore. I am sure once I have children of my own that will change (or I’ll just make dad do it), but the holiday has switched to being more about the treats. My tastes have matured like my costume choices, so I decided to try and make some paleo treats of my own.
Paleo Cashew Butter Cups
Who doesn’t love Reese’s peanut butter cups? I liked the fact that they come out with shapes for the holidays. Not wanting to miss out, I made these Paleo Cashew Butter Cups in honor of my favorite holiday. I also made them in honor of cashew butter. Cashew butter has such a rich creaminess to it, and is perfect for everything. I always use it for my waffles and smoothie bowls, so it made sense that cashew butter was in. I get my cashew butter from Trader Joe’s.
You can really use any chocolate chips you like for this recipe, but I used Enjoy Life mini chocolate chips as they are dairy free, gluten and soy free, as well as delicious. I mean yes the sugar is a bit more than I would eat in a day, but it’s a holiday so YOLO (is that still a thing?). You can also substitute Vital Proteins Collagen Peptides for the coconut flour for some extra protein.
These are perfect if you have anyone in the family with a dairy or soy allergy (if there is anyone with a nut allergy, substitute the cashew butter for sunflower seed butter).
A dairy-free, gluten-free take on a Halloween favorite featuring minimal ingredients and a spooktacular taste the whole family will love.
- 1/2 cup of cashew butter (or sunflower seed butter for nut free)
- 1 tbsp coconut nectar
- 1 tbsp coconut flour
- 1 bag of Enjoy Life mini chocolate chips
- 3 tsp coconut oil
- Start by lining the pan with the mini cupcake wrappers. I used a mini cupcake pan, and mini cupcake wrappers to shape the cups.
- Make the filling first by combining the cashew butter, coconut flour and coconut nectar in a bowl and whisk thoroughly. You may need to also use a spatula to fold (and get some of the mixture off of the whisk).
- Place in the freezer for 15 minutes.
- Place 1 cup of the chocolate chips in a microwave safe bowl, and place the coconut oil on top.
- Place the bowl in a microwave for 30 seconds, remove and stir. I had to do this three more times until it was completely melted.
- Pour a small spoonful of chocolate in the cupcake wrappers (about a tablespoon). Remove the filling from the freezer, and use a spoon to place filling on top of the chocolate you just poured.
- Once the filling is in all of the wrappers, place the remaining chocolate chips in the bowl and microwave until melted. Cover the remaining cups with the chocolate until you can no longer see the cashew butter filling.
- Place in the freezer for 15 to 20 minutes or until solid. Keep in the freezer until ready to serve, and let thaw on the counter 5 minutes.