Ingredients
For the chocolate bottom layer
- 1 cup Enjoy Life dark chocolate chips
- 3 tbsp extra virgin coconut oil
- 3 tbsp smooth cashew butter - any smooth nut butter you like will work
For the cashew-honey-vanilla layer
- 3 tbsp coconut oil
- 1 tbsp raw honey or pure maple syrup for vegan
- 1/4 cup + 2 tbsp smooth cashew butter - again any smooth nut butter is good!
- 1 tsp pure vanilla extract
Instructions
Make the Chocolate Layer First:
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In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smooth
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Add the cashew butter and stir until smooth and creamy
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Fill your silicone heart mold (or cupcake liners) about halfway up for each cup. Put the chocolate in the freezer or refrigerator while you make the second layer.
For the Cashew Butter Layer
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In another small saucepan, melt the 2nd 3 tbsp of coconut oil and the honey together over very low heat while stirring. Add the cashew butter and stir until smooth. Remove from heat, and stir in the vanilla.
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Take the mold or lined cupcake pan out of the freezer and carefully spoon a little bit of the cashew butter-honey mix into each heart over the chocolate. Take a toothpick and gently swirl the cashew layer into the chocolate (have fun with the designs!)
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Put in the freezer until completely set, then remove from freezer. You should be able to easily pop each chocolate out from the mold or cupcake liners
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Serve and enjoy! Store leftovers in the freezer or refrigerator to keep them solid. The chocolate layer will be hard and the cashew layer creamier.