chocolate cinnamon cashew cream cups
Cinnamon Cashew Cream
1 1/2 cups raw unsalted cashews, soaked for 2-6 hours, drained and rinsed thoroughly
1 cup additional water
2 tsp vanilla
1 tsp cinnamon
3 medjool dates
Pinch of salt
Heaping 1 1/2 cups chocolate chips, vegan if needed
1 1/2 tbsp coconut oil
Prepare two mini muffin tins with paper or reusable liners.
Melt the chocolate chips and coconut oil over a double boiler. Alternatively, microwave the chocolate chips in 10 second intervals until slightly melted, and stir in the coconut oil. Be careful not to burn the chips. Using a small spoon, pour a bit of chocolate into each muffin liner, working to coat the bottom and sides in a layer of chocolate. Repeat with the remaining liners and then place the muffin tins in the freezer for 5 minutes to harden the chocolate.
Meanwhile, add all ingredients for the cinnamon cashew cream to a food processor or high speed blender. Blend the mixture until it gets creamy, about 1-2 minutes.
Remove your muffin tins from the freezer. Add about 1-1 1/2 teaspoons of cinnamon cashew cream to each chocolate shell and return the tins to the freezer to set for 15 minutes.
Remove your tins from the freezer once again. Using a small spoon, cover the top of each cup with chocolate. Return to the freezer to harden for an hour.
Once they've set, the chocolate cinnamon cashew cream cups are ready to eat. These can be kept in the freezer for a solid center or the fridge for a creamier center (refer to photos two and four, respectively).
- If you find yourself with extra cashew cream, store it in a sealed container in the fridge. We like to put it on oatmeal, pancakes, waffles, or eat it straight from the jar...