I love Pesach! Not so much the cleaning, but the food. The limitations of Pesach food pushes us to get even more creative in the kitchen, and while we have the traditional standard fare we always come back to, its wonderful introducing new treats. Like these nut butter cups, any nut butter will work, choose your favourite and get creative, mix and match fillings and toppings, until you have your perfect combination! My current favourite is cashew butter with flaky sea salt, but next week I’m planning on trying our pistachio butter and almond brittle!
- 140g (1/2 cup) smooth cashew butter
- 1 tablespoon icing (powdered) sugar
- 1/4 teaspoon sea salt
- 1 tablespoon coconut flour
- 350g (2 cups) bittersweet chocolate chips (or chopped bittersweet chocolate)
- 1 1/2 tablespoons coconut oil
- Flaky sea salt, toasted coconut, or nut brittle for topping
1. Line a mini muffin pan with paper liners and set aside.
2. In a bowl, whisk together the nut butter, powdered sugar, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
3. Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 20-second increments, stirring until smooth.
4. Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
5. Place less than a teaspoon of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
6. Sprinkle with the topping of your choice and freeze until set. Let come to room temperature before serving.
