Dark Chocolate Cashew & Peanut Buttercups 

I’m going to be honest with you guys, doing these recipes is KILLING ME, I keep writing down loads of desserts I want to remake with healthy macros, then never get round to it because I know as soon as I make them I’ll just want to eat them all… so I’ve decided this will probably be my last new recipe for a little while unless I KNOW it’ll come out with low macros. Need to be kind to myself, ey?! It’s too tempting whilst on prep!

The good news is though, that I’m going out with a bang. These cashew & peanut butter cups tasted so good that I had to get my mum to take them out the house to her clients. My macros have dropped so I can’t excuse eating 4 in one go, so it was best for them to be out of sight out of mind, haha.

The topping was made from @consciouschocolates orange flavoured chocolate, and it definitely added that hit of flavour. 


I was originally going to make ‘Snickers’ bars, then I was going to make peanut butter cups, so I figured why not combine the two.

The bottom layer turned out to be a delicious combination of cashews and oats with a little dash of coconut oil & maple syrup to keep it moist (ew I hate that word too but it’s needed- the last thing you want is a dry crumbly crust to the buttercups!) 

The middle layer or filling as you may, is peanut butter, and the top coating is Conscious Chocolate’s orange chocolate. 

These are such a simple and quick recipe and super strong in taste so for some, one may even be enough. Mummsy has halfs. Who does that?! She never eats anything bad in whole! But a normal person would probably be satisfied at one or two. 

Hope you enjoy the recipe, tag me if you make them & I WILL be back with some delicious recipes, after my comp! In the meantime you’ll have to put up with my other articles- I’m going more fitness & lifestyle… ooooh intriguing! 

Ingredients 

  • 15g oats
  • 55g cashews (or cashew flour if that’s a thing? Can be subbed for almond flour)
  • 20g coconut oil
  • 70g dark chocolate (I used Conscious Chocolate in Orange flavour)
  • 30g peanut butter (I used Meridians)
  • 8g maple syrup

Method

  • First, I whizzed up my cashews in my processer to make them into a flour-like consistency. 
  • Then I added the oats and did the same.
  • Add your coconut oil, & your maple syrup to this mixture and stir so it turns thick. (Microwave the oil so it’s liquid, so that you can stir it in). 
  • Press this mixture into 6 cupcake moulds. I use the silicone ones as they’re so much easier to clean etc. Put these in the fridge to harden.
  • Next, melt your chocolate. I did mine in a bowl over a pan of hot water to ensure it didn’t burn.
  • Take the moulds out of the fridge & place half a tsp of peanut butter in the middle of each one – I did about 5g per buttercup. 
  • Then evenly pour the melted chocolate over each buttercup so that it covers the peanut butter.
  • Place in the fridge for an hour to harden before devouring!

& enjoy! Love, L x 


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