Recipe // Cashew Butter + Chia Seed Jam Cups

It’s pretty rare that I go for this kind of recipe. Baking is for sure not my thing, and even when it’s not really “baking” (meaning you just mix it up and put it in the freezer) I just have a hard time getting everything just right. And I can’t deal with wasting ingredients on something that didn’t turn out just right.

Usually with other food, even if it needs some tweaking, it is still edible at least, but sweets are this other mystic world in and of themselves.

Which is why I end up eating a lot of Theo’s almond butter cups.

But then I thought to myself… how hard could these be to make?

Turns out, not very.

That’s my kind of treat.

I also happened to have some of my Chia Seed Jam hanging around the fridge, and a genius idea popped into my head. Thus, the CB + CSJ Cup was born (alright, it doesn’t have the same ring as PB + J, but we’ll work on it)

IMG_3078

Ingredients:

  • 10 oz dark chocolate chips (brands I like: Enjoy Life, Madecasse, and Theo). For this particular batch, I used Madecasse 80% dark chips)
  • 3 tbsp maple syrup– add more or less depending on how dark your chocolate is to begin with vs. how dark you like your chocolate to be. I like mine DARK.
  • 1 tbsp coconut oil
  • 6 tbsp cashew butter
  • 6 tbspย Blueberry Chia Seed Jam

Directions:

  • In a double boiler, melt the chocolate chips along with the maple syrup and coconut oil
  • Grab a muffin tin, and fill six cups with enough chocolate to coat the bottom– hint– it’s about a tablespoon
  • Put the tray in the freezer for five minutes
  • Once the chocolate has solidified, top the chocolateย with one tablespoon each of cashew butter, topped with the chia jam, topped with enough chocolate to cover the rest of the ingredients
  • Put the tray in the freezer for another 5 minutes, take them out, pop the cups out of the muffin tin, and enjoy.

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For best results, I recommend storing them in the fridge. They tend to get melty at room temperature, but turn to bricks if they’re in the freezer too long. Another pro tip is that, if you aren’t using a silicone muffin tin, you may want to line it with cupcake liners so the cups don’t get destroyed in the process of taking them out of the tin.

The only downside of making your own nut butter cups is that it does tend to get a little messy. But you know what they say… if you’re not making a mess, you’re not having fun! (Idk who says that…) Other than that, it saves so much money, and only takes about ten minutes. Which might be dangerous. You decide.

 

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