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Cashew Cranberry Chocolate Cups
Ingredients
- 2 cups whole cashews, roasted (or 1 ¼ cup cashew butter)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon pink Himalayan or sea salt
- 1/8 – ¼ teaspoon cayenne pepper (optional)
- 1 Tablespoon powdered Lakanto
- ¼ cup organic dried cranberries, chopped
- 1-9 oz. bag of dark chocolate chips (e.g., Lily’s brand)
- 1 scoop Organixx Chocolate Bone Broth Protein powder
- 2 Tablespoons coconut oil
Instructions
- Place cashews into a food processor bowl and pulse about 5 times until they are broken up into smaller pieces. Add in vanilla extract, salt, cayenne pepper, and Lakanto. Pulse a few times and then let processor run until you have a creamy cashew butter mixture. This can take up to 10 minutes, so be patient Scrape down the sides when necessary.
- When cashew butter is done, add in dried cranberries, pulse a little more just to mix them in. Set aside.
- In a double boiler, add dark chocolate chips, bone broth protein powder, and coconut oil. Whisk over low heat until chocolate is melted.
- Line miniature muffin tin with paper liners or use a silicone muffin pan. Place about 1 teaspoon of melted chocolate in each liner. Carefully use your finger or a small spoon to spread chocolate up the sides. (Be cautious if chocolate is hot). Place cups in fridge to set for about 10 minutes.
- Remove from fridge and add about 1 tablespoon of cashew butter mixture on top of the hardened chocolate and flatten it out a bit with your fingers or a spoon. Spread another teaspoon of melted chocolate over the cashew butter mixture.
- Return cups to fridge to harden for at least 2 hours.
- Store cups in covered container in refrigerator or freezer. If frozen, allow to thaw somewhat before eating. Enjoy!
Notes
Serves 24. Per Serving (based on using whole cashews):
Calories: 126.4 |
Total Fat: 9.5 g |
Total Carbohydrate: 11 g |
Dietary Fiber: 4.1 g |
Protein: 3.6 g
Ingredient Highlights
Cashews are a good source of healthy dietary fats and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism, and has beneficial effects on the GI system.
Coconut oil is a strong antiviral, anti-inflammatory, and antibacterial food. Virgin coconut oil will give your foods a slight coconut flavor, while refined coconut oil has a neutral scent and flavor which makes it better for recipes where you don’t want the taste of coconut.
Dark chocolate is high in antioxidants, rich in fiber, and contains minerals such as iron, magnesium, copper, and manganese.
Dried cranberries offer very few health benefits unlike fresh cranberries. For the healthiest option, look for organic dried cranberries that have been sweetened with apple juice, versus less healthy forms of added sugar.
Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.
Organixx Organic Bone Broth Protein powder contains 20g of gut-friendly protein per scoop and is loaded with collagen, glucosamine, and chondroitin to help increase joint mobility.
Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.
What muffin pan did you use please? I would love try making this yummy looking recipe!
Thank you!
Hi Maria, thank you for your question.
You can use either a miniature muffin pan or a silicone pan for this recipe so you can easily pop them out when they're done.
We hope this helps. Keep us posted if you decide to give this recipe a try. We'd love to know how it turned out for you.
Thank you so much for being here with us. We hope you have a wonderful day!