Preparation Time:
20 Min
Total Time:
20 Min
Total Servings:
9
Ingredients:
- 1/3 cup cacao butter
- 1/2 cup cashew butter
- 2 tablespoons Honey
- 1 teaspoon vanilla extract Pinch of pink Himalayan salt or unrefined sea salt
- Copped Cashews
Instructions
- Fill a pot or saucepan about halfway with lukewarm water, and set on the stove.
- Position a heat-proof mixing bowl within the rim of the pot or saucepan; the bowl should be large enough to fit snugly within the rim without touching the water. Turn the stove on to the lowest heat setting.
- Add the cocoa butter to the bowl. The cocoa butter will begin to melt as the bowl traps steam form the simmering water.
- Stir the cocoa butter with a spoon as it melts. Continue stirring until the cocoa butter is fully melted.
- Remove the pot from the heat and turn the stove off. Allow the cocoa butter to cool before touching it.
- Pour in the cashew butter and stir to evenly combine. Add Honey and pink salt and stir some more
- Pour the mixture into a lined mini muffin tin and top with chopped cashews. Transfer to the freezer for about 30 minutes or the fridge for an hour to set. Enjoy the Tasty & Healthy Chocolates
