cashew cranberry chocolate cups

Ingredients

• 2 cups whole cashews, roasted (or 1 ¼ cup cashew butter)
• 1 ½ teaspoons vanilla extract
• ½ teaspoon pink Himalayan or sea salt
• 1/8 – ¼ teaspoon cayenne pepper (optional)
• 1 Tablespoon powdered Lakanto
• ¼ cup organic dried cranberries, chopped
• 1-9 oz. bag of dark chocolate chips (e.g., Lily’s brand)
• 1 scoop Organixx Chocolate Bone Broth Protein powder
• 2 Tablespoons coconut oil

Instructions

1. Place cashews into a food processor bowl and pulse about 5 times until they are broken up into smaller pieces. Add in vanilla extract, salt, cayenne pepper, and Lakanto. Pulse a few times and then let processor run until you have a creamy cashew butter mixture. This can take up to 10 minutes, so be patient! Scrape down the sides when necessary.
2. When cashew butter is done, add in dried cranberries, pulse a little more just to mix them in. Set aside.
3. In a double boiler, add dark chocolate chips, bone broth protein powder, and coconut oil. Whisk over low heat until chocolate is melted.
4. Line miniature muffin tin with paper liners or use a silicone muffin pan. Place about 1 teaspoon of melted chocolate in each liner. Carefully use your finger or a small spoon to spread chocolate up the sides. (Be cautious if chocolate is hot). Place cups in fridge to set for about 10 minutes.
5. Remove from fridge and add about 1 tablespoon of cashew butter mixture on top of the hardened chocolate and flatten it out a bit with your fingers or a spoon. Spread another teaspoon of melted chocolate over the cashew butter mixture.
6. Return cups to fridge to harden for at least 2 hours.
7. Store cups in covered container in refrigerator or freezer. If frozen, allow to thaw somewhat before eating. Enjoy!

Notes

https://organixx.com/cashew-cranberry-chocolate-cups-recipe/