At last, at last it’s here at last . . .
MY BIRTHDAY!!!
Fun fact, I lovveeeee birthdays! Nothing makes me happier than cerebrating my nearest and dearest, showering them with all of their favorite things! I just love it!
And then it’s my turn. And I get all kinds of shy and awkward. I hate being the center of attention and never want to be fussed over or the center of attention. Ever.
But this year is a little different, I still don’t want to be the center of attention or fussed over but, I wanted to make something a little extra special for myself. Because well, #thisis40
For weeks and weeks I have been trying to come up with something fun to make (and eat) to celebrate my big day.
But, to be honest, I’ve been struggling think of anything . . .
I know birthdays are traditionally celebrated with cake of some kind but I just didn’t feel like baking. Plus, we just made those magical matcha mud cakes so my cake craving has kind of been satisfied but really, I also just wanted something a little different, you know?
And then it hit me . . .
Cake batter cashew butter cups!
Yes. That was it. Cake batter cashew butter cups are the PERFECT way to celebrate my birthday this year!!
No baking, no slicing, no frosting, no decorating (Ok, so we may do a little decorating, but just a little – sprinkles only) perfectly portioned into single servings so no need for sharing ( ← you know how I feel about sharing desserts!!) – brilliant. Yes, cake batter cashew butter cups for everyone!!!
Subtly sweet, seriously creamy, vanilla spiked, EGG FREE, cake batter , cashew butter encased in a decadent, rich, cool, crisp, dark chocolate cup that literally oozes with awesomeness when you bite on in!!!
So fun, so festive, so, SO delicious, I’ll have 10 please!
But, then I thought, what’s life, I mean cake without coffee . . . so I did a thing . . . I decided to infuse that decadent , rich dark chocolate cup with just a hint of espresso . . .
You guys . . . I’m a genius. Secretly healthy, espresso infused dark chocolate cake batter cashew butter cups are soooooo good! I’m talking life changing here, friends!
It’s everything I love in life all served up in one delicious little mouthful!
Chocolate – duh
Nut butter – is the glue that holds my body together
Coffee – only as I live and breathe!
Super simple to make using just 3 ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!
Honestly, I don’t know what more there is to say . . .
Gluten Free – Dairy free – Grain free – Sugar free – Low carb – Paleo – Keto & Vegan friendly !!
All natural , quick and easy, subtly sweet, luscious and creamy, vanilla spiked, EGG FREE , cake batter cashew butter encased in a decadent, rich, cool, crisp, espresso infused dark chocolate cup!!!
If you’re not a fan of coffee , tell me how it is that we’re friends again? I kid, I kid, just leave it out, they are still all kinds of delicious even without that cheeky hit of espresso – we can’t have you missing out in this deliciousness!
3 ingredients, 15 minutes – extra sprinkles for me please!
Dark Chocolate {EGG FREE} Cake Batter Cashew Butter Cups
Gluten Free – Dairy Free – Grain Free – Sugar Free -Low Carb – Vegan – Keto – Paleo
Makes 10-12 Subtly sweet, deliciously buttery, creamy, dreamy, secretly healthy, vanilla , sprinkle filled cashew butter cups
Ingredients
For the cake batter cashew butter filing;
1/3 cup of cashew butter
1 teaspoon of vanilla
A pinch of flaky sea salt
SPRINKLES!!! – measure with your heart
Optional add-in;
1-2 scoops of collagen – for gut healing goodness
For the chocolate cups –
1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free
1/2-1 teaspoon of instant espresso – optional
Method –
1 – Melt chocolate and espresso by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl over a pot of simmering water.
2 – Use a teaspoon to drizzle some melted chocolate into a chocolate cup mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.
3 – Place your chocolate cups in the fridge or freezer for 5-10 mins to set.
4 – While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined.
5 – Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice)
6 – Remove your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.
5 – Once all your cups are filled, top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.
These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Enjoy xo
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Question of the day –
What’s would you make to celebrate your birthday?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, cashew butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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