Just in time for Easter! These homemade cashew butter cups make a sweet treat, without unnecessary sugar, additives, or packaging, and with just a few simple ingredients you likely already have on hand. With antioxidants, minerals, and healthy fats, this recipe makes an Easter candy you can feel good about enjoying, this spring or any time of year.
As a bonus, enjoy the skin health benefits of Body Kitchen Collagen + Elastin Powder with every bite. Each scoop contains 2.5 grams of the same concentrated collagen used in clinical trials to boost firmness, elasticity, and hydration while diminishing fine lines.
As a bonus, enjoy the skin health benefits of Body Kitchen Collagen + Elastin Powder with every bite. Each scoop contains 2.5 grams of the same concentrated collagen used in clinical trials to boost firmness, elasticity, and hydration while diminishing fine lines.
Remove the chocolate from the freezer and place about a tablespoon of the cashew butter and collagen + elastin mixture on top of the chocolate in each muffin liner. Flatten down. Pour the remaining chocolate over the top and sprinkle with flaky sea salt.
Freeze to set for about 30 minutes. Store in a covered container in the fridge.
Optional variations
Use almond butter, peanut butter, or sun butter instead
Mix in crushed freeze-dried raspberries or strawberries into the nut butter
