So um it’s Easter this weekend did you know?

I honestly had no idea.

I thought I had another week?!

Apparently not!

Eeek

Better have ourselves some chocolate then right?!

If you follow along on Instagram you will have seen a little sneaky peak at this recipe on Monday and you guys . . . the photos do not do this baby justice.

Not.

Even.

Close!

Consider this my Easter gift to you, Clean eating, Dark Chocolate Vanilla {Cashew} Cream Cups.

Creamy, dreamy dark chocolate stuffed with ooey, gooey, buttery, sweet, secretly healthy, vanilla cashew cream that literally explodes with deliciousness once you bite on in!

These clean eating, Dark Chocolate Vanilla {Cashew} Cream Cups are kind of like a healthier, homemade version of those cadbury cream eggs we all know and love.

They also happen to  be all natural, raw, gluten free and paleo friendly. They could also be vegan and dairy free depending on the chocolate chips you use. Holla, love that!

These Clean Eating Dark Chocolate Vanilla {Cashew} Cream Cups are  the perfect little treat for you or your loved ones this Easter weekend, who am I kidding, these babies will be making a regular appearance in our house from now on.

So quick and easy to throw together, so quick and easy to devour. Simple, healthy, decadently delicious = love!

I don’t even know what else to tell you apart from the fact that you need these in your life . . .

. . . like yesterday!

Happy Easter from my little family to yours, now go –

Make them, Eat them, Lurve them

Dark Chocolate Vanilla {Cashew} Cream Cups
Makes approx 16, dark and delicious, creamy, dreamy, ooey, gooey vanilla cream stuffed little dark chocolate cups

Ingredients – 

1 block (approx 1/2 cup) of your fave dark chocolate

1/3 cup of Vanilla Cashew cream   – You could use store bought cashew butter (the all natural kind and add 1 tsp of vanilla)

1 scoop of Vital proteins unflavored collagen peptides optional for an extra dose of protein and gut healing goodness

Method – 

1 – Melt chocolate using your preferred method (I like to do mine on a plate over a pot of gently simmering water)

2 – Use a small teaspoon to drizzle some melted chocolate into a chocolate mould (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly.

3 – Place in the freezer for 5 mins to set

4 – Spoon a little of your cashew cream into your little chocolate cup and use the back of your spoon to press down and smooth off the top of  your creamy filling.

5 – Spoon over a little more melted chocolate and gently spread to ensure all of the creamy dreamy filling is covered then pop those bad boys back in the freezer for 5 mins to set.

6 – Store in the fridge in an airtight container (if they even get that far?!) or in the freezer for up to 3 months (←yeah good luck with that ;))

Enjoy xoxo

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Question of the day –

What’s your fave Easter treat?