Birthday Cake Cashew Butter Cups
- For the filling
- 1/2 cup + 2 tbsp Spread The Love® BASIC Cashew Butter
- 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 1/4 tsp. baking soda
- 1 tbsp. melted butter
- 1 tbsp. pure maple syrup
- 3 tbsp. rainbow sprinkles
- For the Chocolate Coating
- 2 cup dark chocolate chips
- 1 tbsp. melted coconut oil
- 1/8 tsp. salt
Step 1 -
Combine all ingredients for cashew butter filling in a medium bowl and stir until
Step 2 -
Gently fold in rainbow sprinkles and set aside.
Step 3 -
Melt the chocolate chips in a microwave-safe bowl in 30 second increments, stirring in between until fully melted.
Step 4 -
Once melted, stir in the salt and melted coconut oil.
Step 5 -
Using a silicone muffin tray or silicone liners, spoon about 1 tbsp. of chocolate mixture into 9 of the cavities or liners, spreading it up the sides of the liner just slightly.
Step 6 -
Place in the freezer and allow to solidify for about 20 minutes.
Step 7 -
Once solid, remove from freezer and divide cashew filling into the center of each cavity, leaving some room around the sides.
Step 8 -
Divide the remaining chocolate mixture over top of each cup, then refrigerate for 10 minutes. Top with extra rainbow sprinkles, then return to the fridge to completely solidify, about 1 hour.