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Rich and creamy Chocolate Cashew Butter Swirled Candy Cups that you can make heart shaped for Valentines Day or in cupcake liners. They’re Paleo and Vegan friendly, easy and fun to make with simple, whole food ingredients!
I had to do another chocolate recipe in honor of Valentines Day. It’s the rule. I couldn’t bear to give you a salmon dish or something savory even though that probably would have benefitted both of us. Paleo and Vegan Chocolate Cashew Butter Candy Cups for the win! Salmon next week 🙂
I thought this recipe was going to be really straightforward, but it was not.
I originally wanted a layered chocolate cashew butter candy, but got really messed up with the texture of each layer. My family (and me, definitely me) wound up eating 2 prior batches that had a too-soft top layer and a too-hard chocolate layer. I was all over the place at first, maybe sugar coma induced brain fog.
Finally, I decided to just swirl the two layers which was the right way to do it. Live and learn with chocolate and nut butter. I guess I’m not really complaining about it. Not complaining and actually holding myself back from having another right now, because the final product rocked, period.
Even though it took me 3 tries, in the end the recipe is very simple. I used a silicone heart-shaped mold with 12-cups so these came out bigger than just bite sized, but you can use any silicone mold that you have, depending on how big you want the candies to be. But, even if you don’t have a silicone mold, you can still make this recipe, no worries whatsoever.
You can also just line a muffin/cupcake pan with cupcake liners and make classically-shaped candy cups! I recommend double lining the cupcake pan so the chocolate doesn’t leak through. Really anything goes with this – and I promise you’ll have a little extra of both the chocolate and cashew butter mixture to do whatever you please with 🙂
Chocolate Cashew Butter Swirled Candy Cups {Paleo & Vegan}
Chocolate Cashew Swirl Heart Candy
A swirled chocolate heart shaped candy with a dark chocolate layer and a cashew-honey-vanilla layer. Paleo, dairy free, soy free. Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutesCourse:Chocolate CandyCuisine:PaleoServings: 12 servings
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Ingredients
For the chocolate bottom layer
1cupEnjoy Life dark chocolate chips3tbspextra virgin coconut oil3tbspsmooth cashew butter – any smooth nut butter you like will work
For the cashew-honey-vanilla layer
3tbspcoconut oil1tbspraw honeyor pure maple syrup for vegan1/4cup+ 2 tbsp smooth cashew butter – againany smooth nut butter is good!1tsppure vanilla extract
Instructions
Make the Chocolate Layer First:
In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smoothAdd the cashew butter and stir until smooth and creamyFill your silicone heart mold (or cupcake liners) about halfway up for each cup. Put the chocolate in the freezer or refrigerator while you make the second layer.
For the Cashew Butter Layer
In another small saucepan, melt the 2nd 3 tbsp of coconut oil and the honey together over very low heat while stirring. Add the cashew butter and stir until smooth. Remove from heat, and stir in the vanilla.Take the mold or lined cupcake pan out of the freezer and carefully spoon a little bit of the cashew butter-honey mix into each heart over the chocolate. Take a toothpick and gently swirl the cashew layer into the chocolate (have fun with the designs!)Put in the freezer until completely set, then remove from freezer. You should be able to easily pop each chocolate out from the mold or cupcake linersServe and enjoy! Store leftovers in the freezer or refrigerator to keep them solid. The chocolate layer will be hard and the cashew layer creamier.
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Are you candied-out yet? Well stop that because we’re just getting started. It’s not even V-Day yet! Start firing up the chocolate craving portion of your brain and let’s all happily indulge this weekend!
Happy Valentines Day!
Any Valentines plans this weekend? (eating chocolate or drinking wine on the couch counts)