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Raspberry Cashew Cups

A waaayyyy better version of a classic PB&J :)  
Prep Time10 mins
Course: Dessert
Keyword: gluten free, no bake, Paleo, vegan
Servings: 4 cups

Ingredients

Ingredients

  • ½ cup your favorite cashew butter
  • ¼ cup your favorite raspberry preserve
  • ¾ cup melted dark chocolate

Instructions

Chocolate Cup Instructions:

  • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

Assembly:

  • Pack 2 tablespoons of the cashew butter into the bottom of the chocolate cup(with the liner still on), lightly packing it down.
  • Spoon a tablespoon of raspberry preserve on top of that.
  • Pour another tablespoon of chocolate over the top, spread to the sides, and place back in fridge for at least twenty minutes.
  • Pull out of fridge, peel back wrapper and enjoy!

Notes

Level: Easy