dark chocolate coconut cashew butter cups

So, on a whim one morning, overcome with a desire for super dark chocolate and needing an extra brain boost from fat and Lions Mane, I decided to throw together some ingredients to see what would happen. And holy shit, magic happened. I posted on Instagram as the experiment progressed, and the response was real. I listened, and one day later, here is your recipe.

Nourishing fat loaded, coffee and mushroom boosted, insanely delicious, conveniently portioned, it’s dark chocolate coconut cashew butter cups for the win. Layers of goodness for creamy deliciousness in each and every bite, and even better than a tootsie pop thanks to a special cashew butter center. Cue drooling.

The bottom layer is made from 100% dark chocolate, a pinch of monk fruit sweetener, and the special ingredient of Four Sigmatic Mushroom Coffee Mix with Lions Mane (for brain boosting) and Chaga (for immunity boosting). Follow that up with a creamy cashew butter center and a perfect coconut butter top, and you’ve got a snack to be proud of, my friends.

Get 15% off your Four Sigmatic order with code: radicalroots

As many of you know, I’ve been eating A LOT of fat lately and have cut all sugar and grains, and most carbs in general (aside from ALL of the veggies). My body and brain feel incredible. My energy and focus are better than I can remember in ages. And My hormones feel more in balance than ever. After my boosted coffee in the morning, I’ll snack on one of these around 11:30 before working out, and then I am set till I finally have a chance to eat a veggie loaded lunch around 1 or 2pm. Talk about convenience.

I hope you enjoy these as much as I do! They’re now a weekly staple in our house. Enjoy! ♡

dark chocolate coconut cashew butter cups

  • Servings: 6
  • Difficulty: moderate
  • Print

WHAT YOU NEED:

WHAT YOU DO:

  • set up a glass bowl in a pot with about 2 inches of water in the bottom over medium heat
  • add chocolate to bowl and stir continuously as it melts, then add sweetener, and mushroom powder, and collagen, and stir to combine
  • pour chocolate mix into 6 paper lined muffin tin spaces and set in freezer to set
  • meanwhile, add coconut butter to pan on stove set to low heat, add cashew butter, sea salt and vanilla, and stir frequently until creamy (careful not to burn it!)
  • once melted, pull out chocolate bases and pour melted butter blend over the top.
  • put cups back in the freezer for about 15 minutes to set
  • pull out and enjoy! Store in fridge for best consistency (I like to pull mine out about 15 minutes before eating).

What do you think? I’d love to hear your thoughts on this one. High fat, sugar free snacks like this one sure are awesome for busy working mamas on the go. Cheers, friends!

♡ Laura

By | 2018-07-22T10:25:46+00:00 March 30th, 2018|A Little Sweet Tooth, Grab and Go, Health, Recipes|7 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

7 Comments

  1. Megan Parry May 6, 2018 at 3:55 pm - Reply

    Love this! Thank you for sharing. So easy and delicious and really is satiating! I also just listened to your recent podcast with Leanne Vogel. I’ve contemplating Keto for a while (been following a paleo template for about 5 years) and recently started dabbling with a high fat approach but with testing it counting macros, etc. it’s been an interesting exploration. And it’s nice to know there are others who are taking the same approach. I hope you’ll share more about how that goes for you and what your learning and new recipes! 🙂

    Thanks!
    Meg

    • Laura Bruner May 7, 2018 at 7:35 am - Reply

      Hi Meg! Thank you so much for the sweet note. I’ll certainly keep sharing, likely primarily on the podcast versus blog posts. I love that platform because it’s easy to continue to share as things change. Thanks for listening and being a part of this community. Big hugs! ♡Laura

  2. Soozee June 22, 2018 at 7:56 am - Reply

    I’m making my grocery list right now so I can make these yummy fat bombs. I’m a little confused on how much mushroom powder to add tho. Is it just one single serve packet per batch? Can’t wait to try them!
    Best,
    Soozee

    • Laura Bruner June 22, 2018 at 7:58 am - Reply

      Hi Soozee! I use two packets per batch. Thanks for letting me know. I’ll update the recipe so it’s more clear. Enjoy! ♡

  3. Richelle Moffitt July 8, 2018 at 2:23 pm - Reply

    These look SO YUMMY!! If all I have on hand is cacao powder, would it still be 4 oz of powder?

  4. Richelle Moffitt July 8, 2018 at 2:45 pm - Reply

    Scrap that last comment- just realized the chocolate needs to be liquid-y. Will be experimenting with powder/coconut oil mix 😊

    • Laura Bruner July 9, 2018 at 6:29 am - Reply

      Hi! If you are using cacao powder, you could loosely follow the steps in THIS recipe using coconut oil 🙂

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