Chocolate Cashew Cups

gluten-free ⓘ

4 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1 cup dates (8-10)
• 1 cup raw cashews
• 1 tsp vanilla
• pinch of salt
• Optional- 1 scoop vanilla protein (we like to use bone broth protein powder)
• 1 cup dark chocolate chips
• 1/2 tbsp coconut oil
• and water 1 tsp at a time if too thick

Instructions

1. Combine dates and cashews in a food processor and blend until well combined.
2. Add vanilla and salt to the mixture. If the consistency is too thick, add water one teaspoon at a time.
3. Melt the dark chocolate chips and coconut oil together until the mixture is smooth.
4. Press the cashew base into the bottom of each slot in a silicone mini muffin pan. You may optionally create a hole in the center of each base.
5. Pour the melted chocolate over the cashew layer.
6. Refrigerate for 15 to 20 minutes or until the chocolate has set.