Simplified & Made Wellthy
CASHEW BUTTER BALLS/CUPS

Probably some of the best things I’ve ever eaten! Guilt-free, sugar-free, gluten-free and keto friendly! They are so gooey and perfectly balanced. Be careful, they’re addicting!

Ingredients
almond flour
5 tbs
confectioners' style sugar-free sweetener
3 tbs
cashew butter (refrigerated)
1/2 cup
vanilla extract
1/2 tsp
pink sea salt
dash
MCT oil
3 tsp
stevia sweetened choc chips
1/2 cup
Instructions
  • Line a plate or small rimmed baking sheet with parchment paper
  • Mix almond flour and confectioners style sweetener (Swerve) into medium bowl. Then add refrigerated cashew butter (Trader Joe’s salted) on top of flour, vanilla extract, pink sea salt and mix until smooth.
  • Form 16 small balls with your hands and place onto parchment paper. (if mixture is too moist add 1 tbs almond flour or stick in freezer for 10 minutes, its easier the colder the cashew butter is) Place balls in freezer for 10 minutes.
  • Put Lily’s Stevia sweetened chocolate chips into a small bowl. Microwave for 1 minute or until melted. Add the MCT oil (buy here) to the melted chocolate and mix well until smooth. Microwave longer to get it all melted. If you don’t have a microwave, you can use a double boiler (glass bowl over a boiling pot of water)
  • Remove the cashew butter balls from the freezer. One at a time, gently roll the balls in chocolate with a small spoon until fully covered. Use the spoon to place the balls back onto the parchment paper. You could also pour/drip chocolate over cashew balls while they are on the parchment paper to save time and make it easier.
  • Place chocolate-covered balls into the freezer for 15 minutes until chocolate is solid.
  • Enjoy! Store extras in the fridge or freezer.

For cups:

  • You must have candy cup silicone mold
  • melt 1/3 cup of chocolate chips into a bowl and add 1-2 tsp mct oil. put chocolate into bottom and sides of cups in silicone molds. use the end of a spoon to swipe the chocolate off the sides. Make sure the whole silicone mold is covered in chocolate.
  • put the chocolate based silicone mold in the freezer for 5-10 minutes.
  • while its freezing, make the cashew butter nouget inside: Mix almond flour and confectioners style sweetener (Swerve) into medium bowl. Then add refrigerated cashew butter (Trader Joe’s salted) on top of flour, vanilla extract, pink sea salt and mix until smooth.
  • once finished with the cashew butter nouget, take silicone mold out of the freezer, place little balls of the nouget inside of the silicone molds and squish down.
  • melt 1/3 cup choc chips and add 1/2 tsp mct oil in microwave. spoon this chocolate mixture on top of the nouget, make sure its all completely covered in chocolate so they make complete cups
  • put back in the freezer for 10 minutes or until hard
  • enjoy and store in fridge!

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