For the Nut Butter:
- 1 cup almonds
- 1 cup cashews
- 1 tablespoon melted Coconut Oil
For the Nut Butter Cups (makes 5-6):
- 2-3 tablespoons nut butter (homemade or store-bought!)
- ¾ cup cacao / cocoa powder
- ¾ cup melted Coconut Oil
- 3-4 tablespoons Coconut Syrup
For the Nut Butter:
Add the almonds and cashews to a high-speed blender or food processor, and switch on for about 30 seconds, then scrape down the sides. Repeatedly do this – the nut mixture will start to clump together, and eventually turn to nut butter consistency! This may take a while (up to 20 minutes) and the blender may heat up a bit, but don’t give up! To speed up the process, you can add in up to 1 tablespoon of coconut oil – highly recommended after the first few pulses as it will save you a lot of time!
For the Nut Butter Cups:
1. Start by combining the cacao, coconut oil, and coconut syrup, and then taste! If you prefer your chocolate to be sweeter, add in more coconut syrup – you can even add in a pinch of sea salt in you like!
2. Pour half of the mixture into 6 cupcake cases in a cupcake tray. Refrigerate for 5-10 minutes.
3. Add around 1 tablespoon of the nut butter to each of the cases, and spread out well.
4. Fill up each cup with the remaining chocolate, and bang the base of the tray on the worktop surface to even out the top.
5. You’re almost done – just pop it in the refrigerator for 15 minutes or so, and then enjoy!