Paleo Collagen Cashew Butter Chocolate Cups

Have you seen the EatingEvolved dark chocolate coconut butter cups all over Instagram lately?

Confession: I’m obsessed, too. I get mine in bulk on Thrive Market, and run out way faster than I’d like to.

Lucky for us, @avokween, known for her dripping nut butter shots, agreed to share her homemade protein cashew butter cups with collagen. I’m excited to try this recipe, and customize it with different nut and seed butters and crunchy toppings (I’m thinking golden berries, mulberries and sea salt!)

I’m off to buy the supplies!

Collagen Cashew Butter Chocolate Cups Recipe

Collagen Cashew Butter Chocolate Cups Recipe

*Makes approx. 12 cups

INGREDIENTS:

  • 4 bars 100% no sugar added dark chocolate (I like Eating Evolved Midnight)
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened nut butter (I like cashew butter)
  • 1 scoop protein powder or collagen peptides (I love Vital Proteins Collagen Peptides – Ksenia)
  • 1 Tbsp. unsweetened coconut shreds
  • Optional: 2 Tbsp. maple syrup to sweeten the chocolate, and a 1/2 teaspoon sea salt to bring out the sweetness even more! – Ksenia’s addition

DIRECTIONS:

1. Take a muffin tin and line with cupcake papers (You can also use a silicone mold. -Ksenia) 
2. Melt the chocolate and coconut oil over the stove.
3. Pour the melted chocolate mixture into each muffin tin, filling until just the bottom is covered. Stick the tin in the freezer while you make the nut butter mixture.
4. Scoop the nut butter into a bowl and heat for 30 seconds in a double boiler.
5. Stir the cashew butter, slowly adding collagen powder until a thick ball forms.
6. Pull the muffin tin out of the freezer and scoop a spoonful of nut butter mixture into each muffin tin. Shape nut butter “dough” into a thick disc shape and place in each tin.
7. Pour remaining melted chocolate over the disc and sprinkle with dried edible flowers, coconut, etc.
8. Put tin back into freezer and freeze until firm, about 30 minutes to an hour.
9. Store your collagen cashew butter chocolate cups in an air tight containter in the fridge so it doesn’t melt!

PRINTABLE RECIPE:

Paleo Collagen Cashew Butter Chocolate Cups
Author: 
Recipe type: Dessert
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These dark chocolate cashew butter cups are paleo-friendly and so satisfying!
Ingredients
  • 4 bars 100% no sugar added dark chocolate (I like Eating Evolved Midnight )
  • ¼ cup coconut oil
  • ½ cup unsweetened nut butter (I like cashew butter)
  • 1 scoop protein powder or collagen peptides ( I love Vital Proteins Collagen Peptides)
  • 1 Tbsp. unsweetened coconut shreds
  • Optional: 2 Tbsp. maple syrup to sweeten the chocolate, and a ½ teaspoon sea salt to bring out the sweetness even more!
Instructions
  1. Take a muffin tin and line with cupcake papers (You can also use a silicone mold).
  2. Melt the chocolate and coconut oil over the stove.
  3. Pour the melted chocolate mixture into each muffin tin, filling until just the bottom is covered. Stick the tin in the freezer while you make the nut butter mixture.
  4. Scoop the nut butter into a bowl and heat for 30 seconds in a double boiler.
  5. Stir the cashew butter, slowly adding collagen powder until a thick ball forms.
  6. Pull the muffin tin out of the freezer and scoop a spoonful of nut butter mixture into each muffin tin. Shape nut butter “dough” into a thick disc shape and place in each tin.
  7. Pour remaining melted chocolate over the disc and sprinkle with dried edible flowers, coconut, etc.
  8. Put tin back into freezer and freeze until firm, about 30 minutes to an hour.
  9. Store your collagen cashew butter chocolate cups in an air tight containter in the fridge so it doesn't melt!