I love having frozen chocolatey desserts on hand when a sweet craving strikes, and my usual go to is healthy fudge. In efforts to mix up my routine, I tried cashew butter cups from Dr. Ben Kim's website - and they are divine. I had made them before, but this time around I added the optional cocoa nibs to the filling, and their crunch and texture made this recipe one I will make time and time again. My husband, an ice cream fanatic, satisfies his sweet tooth with half of one of these dense, flavorful treats and doesn't need to head to Cold Stone.
If you have never used cocoa nibs, I urge you to give them a try. You will find them at Whole Foods or other health food stores. I especially enjoy Navitas Naturals brand. Cocoa nibs are made from the cocoa bean; they're pieces of dried, fermented and crushed bean that have a strong cocoa flavor and are chock full of flavonoids, antioxidants, and blood pressure-reducing power. Read more about cocoa nibs and how to use them here. I personally love to put them in my flourless banana bread (coming to the blog soon!), smoothies, and other healthy desserts.
These chocolate cashew butter cups are great because they're made with the nutrient powerhouses listed below:
Cashew butter - rich in healthy fats, iron, phosphorus, calcium, magnesium and zinc
Coconut oil - high in heart-protective medium chain triglycerides and has antiseptic qualities
Cocoa nibs/cocoa powder - heart healthy chocolate without added sugar or soy lecithin
Honey - a natural sugar that also contains minerals and fights germs
Note: I doubled this recipe to make 12 large cups, which I cut in 1/4 or 1/2 for each serving.
1/2 cup cocoa powder
1/4 cup honey (you can sub some liquid stevia here if desired)
1/4 cup coconut oil
1/2 cup cashew butter
1 T cocoa nibs (optional - I'd recommend more, perhaps 2 T)
1/2 T honey (I used stevia)