Chocolate Chai Cashew Butter Cups

Chocolate. Chai. Cashew Butter. Cups.

Pretty much a fancy pants Reese cup without any crap and way more flavour.

You want this in your life. Trust me.

Are you ready to give them a try?

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These are decadent.  Seriously.  I can only eat half of one at a time.  The rest I keep in the fridge or freezer as a special treat.

They are totally worth it though- that chai and chocolate combination is one that can’t be beat. Are you #teamchai or #teampumpkinspice? I am definitely team chai. Cardamom AND cinnamon?! Come on!!

I used a 90% chocolate chunks but use your favourite dark chocolate.  You could even try 100% if you don’t like sweet.   The maple syrup mixed with the cashew butter is also optional and I can see it being replaced with honey or coconut sugar or even monk fruit sweetener for all of the keto people out there.

Looking for more chai recipes? Try these:

Chocolate Covered Dates Stuffed with Chaga Chai Ghee

Chaga Chai infused Ghee

Paleo Chai Chocolate Chip Cookies

Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!

Chai Cashew Butter Cups

A delicious chai spiced nut butter cup with no dairy or refined sugar! A quick and easy dessert to make!

• Author: Sweet Lizzy
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Freezing
• Cuisine: vegan, dairy free, paleo

Scale 1x2x3x

Ingredients

2 cups dairy free dark chocolate chunks or chips

3/4 cup cashew butter

2 tsp cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1/2 tsp allspice

1/4 tsp clove

pinch black pepper

2 tsp maple syrup or sweetener of choice

sea salt

Instructions

Melt the chocolate in a double broiler.

Pour about 1 tbsp of melted chocolate into the bottom of 12 muffin cups. Place in the freezer for about ten minutes.

Get the cashew butter ready.  Mix the cashew butter with all of the spices, sweetener of choice and a pinch of sea salt.

Remove the muffin tray and scoop the cashew butter evenly into the 12 muffins, flattening slightly with a spoon.

Pour the rest of the chocolate over the cashew butter, evenly between the 12 muffin cups.  Place in the freezer for another 1/2 hour.

Remove from the freezer, flip the muffin tray over and gently knock the chocolate cups out. Store in the fridge until ready to serve.

Keywords: chai, chocolate, cashew, paleo, vegan