Golden Nut Butter Cups
Golden Nut Butter Cups
These are not your average nut butter cups. I use them more as a nourishing melt that I slip into a warm bowl of oatmeal or porridge. They can also be dropped into a frothy heated cup of homemade nut milk. It is a convenient and beautiful way to easily spice up a bowl of rice, porridge, cream of buckwheat and more.
These small golden cups are perfect for people with on-the-go lifestyles. I noticed that when I feel in a hurry, I sometimes skip on the spices due to feeling that I don’t have time to pull them out and then return them to their proper home. But these golden cups makes mixing in spices easeful.
I have discovered that when I wish to enjoy them as a stand alone tasty treat, one simple change to the ingredients renders a firmer and creamier textured cup.
Rather than adding a ½ of cup of cacao butter, mix in ¼ cup cacao butter and approximately 1/2 a bar of organic white chocolate. Unfortunately this is not vegan but it is a once in awhile scrumptious treat.
Ways that I use them:
Stir into a warm bowl of oatmeal, porridge, rice, and such
Stir into a warm mug of nut milk, the warm milk melts these nicely, and the cashew butter gives the cup a comforting feeling
Vegan Golden Nut Butter Cups
What you need:
½ cup Cacao Butter
3 teaspoon organic Coconut Oil
2 teaspoon cultured Ghee
2 teaspoon ground Turmeric
2 teaspoon Coconut Sugar (powdered) or organic Confectioners Sugar (sugar is always optional)
¼ teaspoon ground Nutmeg
⅛ teaspoon ground Cinnamon or a few dashes will do
dash of sea salt and pepper
Topping Ideas:
chia seeds, hemp seeds, shredded coconut, cacao nibs, chopped nuts
Directions:
Melt cacao butter, coconut oil, and ghee in small saucepan over lowest heat setting. When approximately half of the cacao butter has melted, remove from heat and allow the warmth of the oils to continue the melting process.
Meanwhile either
use confections sugar or
add coconut sugar to coffee grinder and grind until it’s powder like.
Add powdered sugar, turmeric, nutmeg, cinnamon, sea salt, and pepper to the melting oils. Stir until blended. The oils have a tendency to separate, so as you pour the mixture into the candy cups stir often.
Line a mini muffin pan with 6 to 7 candy cup liners (preferably reusable, the oil can seep through the paper). If you don’t have a mini muffin pan you can place the candy cup liners directly onto a plate. Just make sure that whatever you are using, can easily fit into the freezer.
Fill individual cups liners halfway with the melted golden spiced cacao butter
Place in freezer for at least 8 minutes or until firm
Remove from freezer, use a small packet of cashew butter, snip the corner, gently squeeze the cashew butter on top of the chilled golden cacao butter. If needed, use your clean finger dipped in a bit of coconut oil to smooth the cashew butter evenly.
Return to freezer for about 5 minutes This step can be omitted if you don’t mind some of the cashew butter leaking out the sides of your nut butter cup.
Once the cashew butter has cooled, remove from freezer, add remaining melted mixture to the top, filling the entire nut butter cup liners.
Add any toppings that you like.
Place and store in refrigerator. Allow them to cool at least 30 minutes before enjoying.
They will melt room temperature
Maybe stored for up to one week. I recommend making small batches so that they are fresh.
