It’s still snowing here, and at this point, I’m pretty desperate for a little sunshine! Whitney told me about the old wives’ tale, something about how a robin’s tail sees snow three times before spring. Well, this should be sighting five for the robins, so I decided something sweet to escape the chill was needed!
Keto Chocolate Cashew Cream Bites.
A few notes about this recipe…
I used a regular sized muffin tin to form the bites up. You can certainly use a mini muffin tin, or even a larger 9×9 pan and cut them into squares.
My trusty ninja couldn’t quite pulverize the cashews all the way. I didn’t mind, I actually like it a bit chunky (my cashews were just a bit smoother than chunky peanut butter). If you have a Vitamix or Blendtec, you will not have this issue. So, you can either have some chunky cashew butter like I did, or replace the cashews with store-bought cashew butter.
For coconut cream, I simply use a can of coconut milk, and scoop the cream out of the can. We keep our coconut milk in the pantry, which is pretty cool, especially this time of year. Coconut milk (at least the full fat kind), will naturally separate into coconut cream and coconut water in cooler temperatures. For warmer conditions, refrigerate your can of coconut milk the day before making this recipe.
Check your cashews! If you are using unsalted cashews, I would add a pinch or two of salt to the recipe.
I’ve just started using cacao butter in recipes and it is so so so SO good! It smells absolutely heavenly! It can be hard to measure out when solid, so I just sort of guess. Whatever I didn’t use, I let solidify in the pan. Then it is easy to put those chunks back in the bag for the next recipe.
For a sweetener, I used a product called Pyure which is a blend of organic stevia and organic erythritol, and is approximately 2x the sweetness of sugar. If you are using erythritol for a sugar replacement, like Swerve, use about 1/4 cup. I would err on the side of less sweetener, taste it, and add a bit more to your liking.
Additionally, if you prefer a traditional sweetener source, I recommend that you substitute 1/4 cup coconut sugar in the filling, and 1 Tbsp in the crust.
Keto Chocolate Cashew Cream Bites – Keto, Paleo, Vegan
Ingredients
- 6 oz Salted Cashews
- 1 Cup Coconut Cream
- 1/8 Cup Pyure or 1/4 Cup Swerve (or 1/4 cup Coconut Sugar)
- 1/8 Cup Raw Cacao Powder
- 1/2 Cup Almond Flour
- 2 Tbsp Cacao Butter
- 1 Tbsp Swerve (or 1 Tbsp Coconut Sugar)
- Pinch of Himalayan Salt (or Vanilla Salt, if you have it!)
Instructions
- Blend the cashews until smooth
- Add coconut cream, cacao powder, and sweetener (1/8 cup pyure or 1/4 swerve)
- Blend until smooth.
- Melt the cacao butter in a small saucepan.
- In a bowl, mix almond flour, 1 tbsp swerve, salt, and cacao butter
- Line a muffin tin with unbleached parchment cups.
- Spoon a bit of the crust into the bottom, press down with the back of the spoon. Gently press all around the bottom till it is covered.
- Spoon in topping
- Add a pinch of vanilla salt to the top (so so good!!)
- Refrigerate for at least an hour.
- Enjoy!
RECOMMENDED TOOLS & INGREDIENTS
These are affiliate links that earn me a very small commission at no cost to you when you purchase through them. I only recommend products that I use my own home!
Anthony’s Organic Whole Cashews casaWare Ceramic NonStick Muffin Pan
Full Fat Organic Coconut Milk Organic Cacao Powder
Anthony’s Blanched Almond Flour
Raw Cacao Butter
Unbleached Baking Liners Swerve Granular Erythritol
Need more Keto sweets? Check out:
