This Dark Chocolate Cashew Butter Candy is made of healthy ingredients, good for your body, mind and soul.
The holidays are behind us and our 2017 intentions to eat a healthier diet are in place. Do we have to give up sweets? I don’t think so. I believe scheduling in a few indulgences each week keeps us satisfied. Our goal is not necessarily to eat a “perfect” diet but rather to create health in our body to ENJOY LIFE.
I find with myself and my clients, if we deprive ourselves of treats it’s only a matter of time before we rebel and binge or give up eating healthy all together. Therefore, I recommend eating 2 or 3 treats a week to please yourself and your inner child.
That said, I maintain it is important to pay attention to the quality of ingredients in the treats you choose. There is no reason to eat sweet treats with refined sugar, fillers, thickeners and other ingredients you don’t want in your body when you can make your own incredibly delicious “healthy” treats. Eating healthy is about purity of ingredients, real food from the earth.
These Dark Chocolate Cashew Butter Candies are easy to make and you can choose the nut butter filling you like best. I found cashew butter the creamiest but almond butter is also good. Choose peanut butter if you like or if you have nut allergies, make them with sunflower butter.
I make my own chocolate to avoid sugar. My favorite sweetener is raw honey. It contains a concentrated dose of vitamins, minerals and nutrients that nourish and re-vitalize your body. Honey supports your immune system and fights off harmful bacteria. If you are paleo or vegan, agave or maple syrup can be substituted.
The chocolate in this recipe is full of healthy ingredients. It is is made with raw cacao butter, coconut oil, raw cacao powder, raw honey and vanilla.
The cacao butter and coconut oil are loaded with super-healthy fats that keep your appetite down and your energy up.
Raw cacao powder is high in antioxidants and magnesium, a stress relieving mineral.
Vanilla is loaded with vanilloids, powerful compounds that reduce brain inflammation and sharpening your mind.
This recipe is easy. The chocolate is made in a bowl set over water or a double boiler. Half of it is poured into a parchment lined pan and set in the refrigerator to cool. The nut butter filling is mixed in a bowl by hand, spread over the hardened chocolate, then topped with the remaining liquid chocolate.
I like a sprinkle of coarse Maldon salt flakes on top. That’s it, very little fuss.Print
This easy to make Dark Chocolate Cashew Butter Candy with healthy ingredients is good for your body, mind and soul.
For the chocolate:
- 6 tablespoons raw cacao butter, 84 grams
- 1 tablespoon coconut oil, 14 grams
- ¼ cup raw honey, 84 grams (agave or maple syrup if paleo or vegan), buy locally
- ¾ cup raw cacao powder, 60 grams
- 1 teaspoon organic vanilla extract
For the nut butter filling:
For the chocolate:
- Weigh or measure the cacao butter. It is more accurate if you weigh it. If you measure it chop it into fine pieces first.
- Melt cocoa butter in a double boiler or a bowl on top of a small pan with an inch of water (make sure water isn’t touching bowl) over medium-low heat.
- When cacao butter is melted, whisk in the coconut oil and honey, until melted.
- Remove from the heat. Add cacao powder and vanilla. Mix until well incorporated and smooth. Make sure that no water gets into the chocolate as it can cause the texture to get mealy.
- Line a 6” x 8” pyrex dish with parchment paper cut large enough to come up the sides a bit.
- Pour half the chocolate into the pan and chill for 30 minutes in the refrigerator until firm.
- Leave the remaining chocolate in the bowl over the hot water but without any heat to keep it from hardening.
While the chocolate is chilling prepare the nut butter filling:
- In a medium bowl combine the nut butter, honey, ghee and almond flour.
- Mix until well combined.
- Put the bowl on top of a small pan with an inch of hot water to soften a bit, just a minute or two to make it more spreadable.
- Spread nut butter mixture on top of the hardened chocolate, spreading as evenly as possible. Chill for 10 minutes.
- Pour the remaining chocolate over the nut butter to cover it completely.
- Let chill in the refrigerator for 20 minutes. Sprinkle sea salt on top if using. Chill 10 minutes more.
- Pick up the sides of the parchment paper and lift the whole thing out of the pan, cut into squares
- Store in an airtight container in the refrigerator for 1 month or freeze
The cook time indicated here is actually time chilling in the refrigerator.
- Category: Dessert, Candy
- Cuisine: Healthy, Paleo, Vegan, Gluten Free, Dairy Free
Enjoy the recipe. Please leave a comment below. I always love hearing about your cooking and your journey as we travel together on the path of radiant health.