I made these little treats for a get-together last weekend, and they were a huge hit. No one could believe that they were made of cashew butter, and contained no grains or dairy!
One tip: Before announcing to your whole family that the cupcake bombs are done, make sure to eat a few in secret! (I was not very smart the first time I made these.)
Makes 12 mini cupcake bombs.
1-2 Tbs coconut oil, melted (for greasing)
½ cup creamy salted cashew butter, unsweetened (if your cashew butter is unsalted, add another pinch of salt to the recipe)
1 large egg
1/3 cup raw honey
1 tsp vanilla extract
1/3 cup cacao powder
1 Tbs coconut flour
½ tsp baking soda
1 pinch salt
3 Tbs walnuts, coarsely chopped
¾ cup dark chocolate chips
1. Preheat your oven to 350° and heavily grease a mini muffin tin with the melted coconut oil.
2. In a stand mixer fitted with the whisk attachment, mix together the cashew butter, egg, honey and vanilla until smooth.
3. Blend in the cacao powder, coconut flour, baking soda, and salt.
4. Scoop the batter into the greased mini muffin tin using a cookie scoop (or just a spoon). Fill them up almost all the way. The batter should fill the 12 cups in the tin evenly.
5. Place a few pieces of walnut on top of each muffin, then put the tin in the oven.
6. Bake for 10-12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. While the muffins are baking, melt the chocolate in a double boiler over high heat, or a small saucepan over medium/low heat.
8. Let the muffins cool in their tin for 5 minutes, then gently remove from the tin, and onto 2 plates lined with parchment paper.
9. Pour a spoonful of melted chocolate on top of each muffin, then place them in the freezer. Cover them with aluminum foil.
10. Keep the muffins in the freezer until the chocolate on top hardens, then serve!
To Store: Keep the muffins in the freezer until 30 minutes before you want to serve them. For those last 30 minutes, put them in in the fridge.