I recently attended a raw vegan potluck with my Jivamukti satsang and came up with this super easy cashew butter cup recipe. Any type of raw nuts will suffice, but I prefer the subtle sweetness of cashews. Keep in mind that texture and soaking time will vary with different types of nuts.
Cashew Butter
1 1/2 cups raw cashews
2 Tbsp raw agave nectar
1 Tbsp virgin coconut oil
pinch of sea salt
Chocolate Topping
1/2 cup raw cacao nibs
1/4 cup raw agave nectar
1/2 cup virgin coconut oil
Soak raw cashews in room temperature distilled water for 30 minutes. Combine soaked cashews, agave nectar, coconut oil, and salt in a food processor and mix until consistency is even. In a muffin/cupcake pan, place a dollop of nut butter in foil or parchment cups. Using finger tips, level the nut butter in each cup and place pan aside.
Grind cacao nibs to powder form in food processor. Once ground, add agave nectar and coconut oil and process until consistency is smooth. Top each cup with chocolate mixture and place pan in refrigerator. Chill at least 30 minutes before serving.
1 Tbsp virgin coconut oil
pinch of sea salt
Chocolate Topping
1/2 cup raw cacao nibs
1/4 cup raw agave nectar
1/2 cup virgin coconut oil
Soak raw cashews in room temperature distilled water for 30 minutes. Combine soaked cashews, agave nectar, coconut oil, and salt in a food processor and mix until consistency is even. In a muffin/cupcake pan, place a dollop of nut butter in foil or parchment cups. Using finger tips, level the nut butter in each cup and place pan aside.
Grind cacao nibs to powder form in food processor. Once ground, add agave nectar and coconut oil and process until consistency is smooth. Top each cup with chocolate mixture and place pan in refrigerator. Chill at least 30 minutes before serving.
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