EASIEST LEMON SUGAR COOKIES (NO FRIDGE REQUIRED!)
I was never much of a lemon cookie fas as a kid - but who was? With chocolate chip, peanut butter, and the pervasive M&M sprinkled cookies of the 90s, it really was no competition. But as an adult, I've grown a real appreciation for the flavor of fresh meyer lemon! Its a little sweeter and more full-bodied than the flavor of a traditional lemon, but I'd even take a regular old lemon here. Because lemon is GOOD. these are like the cookies you WISH you'd been eating in the 90s! These cookies are:
fluffy chewy soft perfectly sweetened drizzled in fresh lemon glaze and SUPER lemon-y! You're going to love them as much as I do. Especially when you realize that they are like the sugar cookies younger, cooler, hipper cousin. They whip up in minutes and require NO REFRIGERATION. Yup, you read that right! Most sugar cookie recipes call for at least 1-3 hours in the fridge both batter making to ensure a proper shape and texture as the cookies cook; otherwise, they'd melt all over the pan into a sheet-pan sized cookies that's not actually appetizing at all. So here's the thing - these babies, they go from prep bowl straight to sheet pan straight to oven - it literally couldn't get any easier than that. So let's put on over our day sweatpants and get to baking - you'll have fresh, warm cookies in an hour!
INGREDIENTS:
COOKIES 1 and 3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon lemon zest (about 1 medium lemon) 1/2 cup unsalted ghee (or butter, room temp) 1 cup granulated sugar 1 egg 1 teaspoon vanilla 2 tablespoons lemon juice GLAZE 2 cups powdered sugar 2 tablespoons lemon zest 1/3 cup lemon juice DIRECTIONS: Preheat oven to 350 degrees. Prepare a baking sheet with a non-stick spray or parchment paper, and set aside. In a medium bowl whisk the flour, baking soda, salt. In a separate large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, lemon zest and lemon juice. Beat or whisk until fully combined. Add in the dry ingredients, and continue mixing until a fluffy batter forms. Drop cookie dough by the spoonful, or using a 1-2 inch cookie scoop, onto the prepared cookie sheet. We used a two inch scoop for big, bakery-sized cookies! Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack. While cooling, prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Drizzle over the top of the cookies. Allow to sit and dry, glaze will harden after about 10-20 minutes. Leftovers can be stored in airtight container at room temperature for 3-4 days. Enjoy! 
0 Comments
Coconut Sugar Sweetened
|
|
|
|
|
I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts! The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, and hard to share so you might want to make extra - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
|
|
|
|
|
|
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony Honey (I used Local Raw California)
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony Honey (I used Local Raw California)
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some wax paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days. (SCROLL FOR PRINTABLE VERSION!)
|
|
This is a sponsored conversation written by me on behalf of Barkman. The opinions and text are all mine.
Baking with honey isn't super common. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey can be GOOD for the bees!
Right now bees are facing a serious threat - and so are we! This threat is called Colony Collapse Disorder and it occurs when worker bees simply disappear from a hive, leaving behind the queen bee, a few nurse bees, and countless baby bees. With no mature worker bees to bring nectar and pollen bak to the hive, the colony collapses and dies. The main causes of CCD are loss of habitat (think expanding road construction + land development), parasites and diseases, air pollution and pesticides. Without bees, everything sort of ceases to function. Plants don't get pollinated, flowers don't grow, animals that eat those plants start to die off - according to the BBC in 2014, a world without bees would struggle to sustain the global human population of (now) over 7.7 billion.
So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar form wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. They're not churning out cheap, sugar-filled, honey-flavored crap - this stuff is the real deal, and you can purchase based on the flavor you prefer or the region you live in. And best of all? Every jar of honey you buy from Bee Harmony Honey is traceable from the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me.
Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts!
The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, but hard to share - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
INGREDIENTS:
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony California Honey
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony California Honey
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some waxed paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days.
Organic Funfetti Cookies for my 28th Birthday!
2 1/4 cup organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy butter
1 cup monk fruit sweetener (I used this brand, but you can always use sugar or your fave sub instead. If you choose to use stevia, I would recommend only subbing half the amount for taste.)
1 egg (or vegan egg substitute - a chia egg works great here!)
1 teaspoon vanilla
1/2 cup sprinkles
DIRECTIONS
Preheat your oven to 350 degrees.
In a medium sized mixing bowl combine the flour, baking soda, and salt. Set aside.
In a separate, larger mixing bowl beat the butter and sugar (or sweetener) together until fluffy. Add in the egg and the vanilla and beat until the mixture becomes fluffy again. Pour in the dry ingredient mixture, continuously mixing until a dough forms.
Pour in the sprinkles and use your hands to mix them evenly into the dough. Refrigerate the dough, covered, for 20-30 minutes. While the dough chills, lay out some parchment paper and grab a rolling pin. When your dough is ready, roll it out to about 1/4 inch thickness and use a cookie cutter to cut out your favorite shapes.
Place cut cookies onto a lined baking sheet. Bake for 10-12 minutes. Let cool before enjoying. Leftovers save well in a sealed container for up to a week - if they last that long!
Lemon Sugar Cookie Cake
I shared the simplified recipe on IG when I made it, but wanted to share an easier-to-read, printable version for all my regular readers here, too. It really is the perfect, easy, crowd pleasing summer dessert! Would love to hear your thoughts if you try it - and my Mama would, too! Scroll on down for the recipe and some notes before you bake, too. Enjoy, babes!
COOKIE BASE RECIPE
2 1/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (non-dairy) butter
1/2 cup sugar
1/2 cup monk fruit sweetener*
1 egg (vegan if you prefer)
1 teaspoon vanilla
2 tablespoons lemon juice
Zest of 1 lemon
Strawberries, blueberries + raspberries for topping
CREAM CHEESE FROSTING
8 oz. plain, non-dairy cream cheese
2-3 tablespoons lemon juice
Zest of half a lemon
1 teaspoon of vanilla extract
Maple syrup and/or monkfruit sweetener to taste
DIRECTIONS:
Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper.
In a large sized bowl combine the flour, baking soda, baking powder, and salt together. In a smaller, separate bowl combine the sugars, egg, vanilla, lemon juice + lemon zest.
Add the wet ingredients to the dry, mixing completely. Once the dough has formed, roll it evenly into a round shape on the pan, about 1/4-1/2 inch thick.
Bake for 10 minutes or until edges begin to brown, then let cool completely. While the cookie layer cools, mix the frosting and chop up the fruit. Once cool, frost the cookie like a pizza and top with fruit. Enjoy babes!
NOTES:
You can use real butter, eggs and milk here if you prefer. I adapted this recipe from my Mom's original which did in fact use the original versions with great success.
Leftovers last up to 2 days on the counter and up to 4 days in the fridge, but - like most things in life - is best enjoyed fresh.
*You can also sub the monk fruit sweetener for stevia or more real sugar.
Nearly Sugar-Free Muddy Buddies
Because I'm a totally stress eater, I try to help myself out during this crazy time of year by NOT having tons of sweet treats around to pick at. It's only trouble if I do! That said, it just isn't the Holidays if there isn't some type of snackable chocolate something on the counter! This year I decided to reform my normal chocolate Muddy Buddies recipe and make them something I could snack on - guilt and nearly sugar-free - through Christmas. So I subbed out the powdered sugar for a homemade, sugar-free, monkfruit version, instead! Muddy Buddies are a totally Holiday classic in this house and one of my Husband's favorite things to snack on while watching Christmas movies. The only sugar in these babies are the trace amounts in the cereal and dark chocolate chunks we melted down for coating! We used EnjoyLife's Mega Chocolate Chunks for this recipe since they're allergen-free (and I have all the allergies), but you can use whatever chocolate makes your heart happy. Let's make some muddy buddies!
|
|
9 cups Rice Chex (they're vegan - but you can use whatever kind or brand you prefer!)
2 cups powdered monkfruit sweetener OR 1 cup regular monkfruit sweetener (we used Lakanto - but you can also use powdered stevia or even regular powdered sugar here if you prefer)
1 cup vegan chocolate chunks (we used this brand)
1/2 cup smooth peanut butter
1/4 cup vegan butter
1 teaspoon vanilla
DIRECTIONS
In a large bowl, measure and set aside the cereal.
If you're using prepared powdered sugar, go on to the next step. If you've got regular monkfruit sweetener and need to make it in into powdered 'sugar', simply place 1 cup of sweetener into a blender or food processor and process for 1-2 minutes, until the sugar has pulverized into a finer, powered sugar. It should double in size using this method. Set aside.
Using the double boiler method (or a microwave!), melt together the chocolate chips, peanut butter, vegan butter and vanilla until creamy, stirring consistently. Pour the melted chocolate mixture over the cereal and use a wooden spoon to gently toss and stir until the cereal is evenly coated. Pour the powdered sugar evenly over the mixture and continue to use the wooden spoon to toss and stir the mixture until the chocolate-coated chex are all evenly covered in a fine layer of powdered sugar. Enjoy or save in air-tight container on the counter or in the fridge for up to a week. Enjoy!
NOTES
If you prefer regular sugar here, go ahead and use it.
If you find another sugar substitute you prefer, use that instead. I can't guarantee the quantity exchange will be 1:1, but a little taste test should help guide you if you're unsure.
Serves 8-10.
APPLE CINNAMON DUTCH BABY WITH CRUMBLED WALNUTS
4 tablespoons (28 g) ground flax
1/2 cup + 2 tablespoons (150 ml) warm water
2 cups (340 g) whole wheat flour
2 cups (475 ml) non-dairy milk
1 teaspoon vanilla
1/2 cup (120 ml) applesauce
2 tablespoons (14 g) cinnamon, divided
1/4 cup (60 g) sugar
1/4 cup (45 g) brown sugar
1 teaspoon nutmeg
1/2 cup (75 g) walnuts, finely chopped or crumbled
2 medium-sized tart apples, cored and thinly sliced
4 tablespoons (60 ml) vegan butter or coconut oil
maple syrup or powdered sugar, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken.
In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too.
When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.
TIPS
Leftovers can be saved up to 3 days, covered, in the fridge.
Serves 6.
Strawberry Rhubarb Crumble
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
|
|
Crumble
2 cups fresh rhubarb, sliced
4 heaping cups fresh strawberries, chopped
2 tablespoons lemon juice
1 tablespoon chia seeds
1 cup almond flour
2 cups GF oats
1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened coconut oil
Coco Whip
2- 15 oz. cans whole fat coconut milk
1-3 tablespoons non-dairy milk
1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!)
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside.
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form.
Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge!
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy!
TIPS:
Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week.
To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle.
Double Fudge Brownies - grain-free + sugar-free!
I based the recipe off of the Double Fudge Mint Brownies recipe in my cookbook, Homestyle Vegan, but the original version is full of flour and sugar and all things generally off limits for people with food allergies. Of course, if you need to tweak it to suit your particular preferences please do so, but let us know what changes you make in the comments! It can be helpful for other readers to see what substitutions worked...and which didn't. These are the ultimate fudgy brownies, soft and dense with a chewy outer crust. You can pull them from the oven a few minutes early if you like 'em even fudgier, but either way I think they're best served warm with a glass of almond milk on the side. Anyway, I've got bathing suits and sunscreen to pack, but trust me - you're going to love every second of eating these - and you're going to love how healthy they are even more!
|
|
1/2 cup almond flour
1/2 cup oat flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener (we use Lakanto Classic)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/2 cup monk fruit syrup (we use Lakanto Maple Syrup to keep it sugar-free) OR maple syrup OR agave nectar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
DIRECTIONS
Preheat oven to 350º. Grease or line an 8x8 in baking dish.
In a large whisking bowl whisk together the flours, cocoa powder, monk fruit sweetener, cornstarch, baking powder and salt.
In a separate mixing bowl, combine the melted coconut oil, monk fruit syrup, unsweetened almond milk and vanilla extract. Pour these wet ingredients into the dry ingredient mixture and use a wooden spoon to combing the mixture completely. The batter may be stiff, so feel free to get in there and use your hands if you like. Once the batter is uniform, pour in the chocolate chips or chunks and stir to evenly distribute them throughout the batter.
Press the mixture into the prepared baking dish, using the back of the wooden spoon to press the mixture down evenly into the dish. Bake for about 30 minutes, or until an inserted toothpick comes out almost completely clean. If you bake them too long, they will become dryer and much more cake-like than fudge-like in texture. Remove the dish from the oven and place it on a cooling rack to cool completely before slicing. For the ULTIMATE fudge brownies, see the tip below. Once cooled, slice and enjoy!
NOTES
Make these brownies EXTRA FUDGY by refrigerating them after cooling for at least 1-2 hours before slicing. The fridge helps cool the core before it has set completely, resulting in some of the best damn brownies ever!
Leftovers can be left on the counter or in the fridge in an airtight container for up to three days. After that they'll start drying out.
Vanilla Cashew Butter Cups
When I officially started cutting out the sugar, about three months ago, it was due to a combo of wedding prep and having rented 'That Sugar Documentary' and realizing it was time to make a change. The doc showed that the USDA recommends about 10% of calories per day come from sugar - this was about 25 grams of sugar per day, for most people - but the doc showed that most people are eating closer to 80 grams of sugar per day. WHAT?! That's more than 3x as much! I was blown away. And I immediately thought, 'Not me!' because of course I wanted to believe I was achieving something better and because we all want to believe that we're being successful. I'm a pretty healthy eater, but that doesn't mean I'm eating healthfully all the time. Pro tip: I WASN'T. When I started recording my eaten sugars I was totally embarrassed - the first day, I hit 36 grams by 3 pm and was still craving dessert all night. There just seem to be hidden sugars everywhere! Now, I'm not a total nut. I eat healthy, normal foods like fruit without checking the sugars, I just eat it in moderation. Because of course pancakes aren't the same as an apple. But not all people know that! So i'm here to give you a heads up. Cut the sugar out! It was a hard two weeks of cravings and a few headaches for me, but overall the withdrawal symptoms weren't as bad as I expected at all and now, I don't get the cravings at all. (Unless I'm on my period - those cravings conquer all.)
So how did I cut the sugar out? Well, I started weaning myself off by making myself some sugar-free and super low-sugar treats to keep in the fridge. It helped hugely! Now when I wanted a sweet treat, I'd have a little nibble off of one of my guilt-free fridge treats instead of a 1/2 pint of ice cream. And it worked! Soon I wasn't craving the sweets as often, and when I did, I had a healthy solution to reach for before I could make an unhealthy choice instead. That's it! No magic pill, just an upcoming wedding and a solid amount of will power. You can do it too! And the perfect way to start is with these - almost TOO easy to make - Vanilla Cashew Butter Cups! They're rich, creamy, and decadent - and you'd NEVER know they had no added sugar. I used the recipe for the Vanilla Cashew Butter from my Homestyle Vegan Cookbook (it's got great reviews on Amazon!), but you could definitely use the nut butter of your choice here instead.
Quick note: The chocolate you buy will affect the sugar in this dessert. If you buy a 70% + Dark Chocolate like I did, the sugar should be under 9 grams per serving, which is reasonably low. You can look for a sugar-free chocolate, but I think real, rich, dark chocolate really works great here. And plus, we don't want to demonize sugar, just eat a ton less of it. Looking for more low-sugar desserts? Find our favorites here. Also, we want to give a shout to Honeycomb Studio in Atlanta for the gorgeous, hand-made, small-batch porcelain plates in the photo. They are almost too pretty to use - we love them!
|
|
Vanilla Cashew Butter (from my Homestyle Vegan Cookbook)
2 cups raw cashews
1 vanilla bean, scraped
1/4 teaspoon cinnamon
pinch of salt
Vanilla Cashew Butter Cups
1 cup cashew vanilla cashew butter
1/4 cup coconut oil (optional)
3 cups dairy-free chocolate chips or chunks
1-3 drops vanilla stevia (optional)
DIRECTIONS
Vanilla Cashew Butter
Preheat oven to 325º. Line a baking sheet with parchment paper. Spread the cashews onto the baking sheet and roast for 10-15 minutes, stirring once, until golden and fragrant.
Let the cashews cool completely, then pour them into a food processor with the vanilla bean innards, cinnamon and salt and process until smooth. It might take a while - it took us about 5 continuous minutes of processing to get a super smooth consistency. Of course, if you prefer it a little chunky, you do you - just stop processing while there are still some chunks left. Pour the nut butter into an airtight container and set aside.
Vanilla Cashew Butter Cups
Line a muffin tin with paper liners and set aside.
Using the double boiler method, begin to melt the chocolate chips over medium heat, stirring as they soften. Pour in the coconut oil and stevia, if using, and continue to stir until the chocolate is completely melted and smooth.
Pour about 1 tablespoon of melted chocolate into each lined cup. Pop the tray into the freezer for 5-10 minutes to set. Pull the tray out and scoop about 1 tablespoon of the vanilla cashew butter onto the chocolate layer of each cup, centering it as best you can. Once all the cups have the cashew butter, pop the tray in the freezer for another 5-10 minutes to set again. While it sets, make sure your chocolate it still melty and ready to go.
When set, pull the tray from the freezer again and top each cup with 1-2 tablespoons of the remaining melted chocolate mixture, until the cashew butter is completely covered or 'sealed' within each cup. Pop the tray back in the freezer to set, another 10-15 minutes. Once set, remove the cups from the tray and enjoy! They will soften at room temperature if coconut oil was added, so keep them in a cool place until you'r ready to eat them.
NOTES
Makes 12-14 cups.
Leftover vanilla cashew butter doesn’t need to be refrigerated, and should keep at least two weeks out of the fridge. It will last indefinitely in the fridge.
Leftover cups are best saved in an airtight container in the fridge or freezer for up to 6 months.
tags
All
Acai
Alcohol
Almond Cream
Almonds
Apple
Aquafaba
Artichoke
Arugula
Avocado
Bacon
Baked
Balls
Balsamic
Banana
Bars
Basil
Bbq
Beans
Beets
Berries
Biscuits
Blondies
Blood Orange
Blueberries
Bok Choy
Bowls
Bread
Breakfast
Broccoli
Broccoli Slaw
Brownies
Bruschetta
Brussels Sprouts
Buffalo
Burger
Burrito
Buttercream
Butternut Squash
Cabbage
Cacao
Cajun
Cajun Spice
Cake
Candy
Caprese
Cardamom
Carob
Carrot
Cashew Creme
Cashews
Cauliflower
CBD
Celeriac
Celery
Cereal
Champagne
Charcoal
Cheese
Cheesecake
Cheesesteak
Cheeze
Cherimoya
Cherries
Chia Pudding
Chia Seeds
Chicken
Chickpeas
Chili
Chips
Chocolate
Cider
Cilantro
Cinnamon
Clafoutis
Coconut
Coconut Milk
Coconut Water
Coffee Cake
Cookie Bars
Cookie Butter
Cookie Cake
Cookies
Cooking Tips
Crackers
Cranberries
Cream Cheese
Crumble
Cucumber
Cupcakes
Dates
Dill
Dinner
Dip
Donuts
Dough
Dressing
Drinks
Easter Eggs
Falafel
Faux Cheese
Faux Meat
Figs
Flatbread
Flax
Fluff
Fondant
French Toast
Fried
Fries
Frosting
Fruit
Fudge
Galette
Garam Masala
Garlic
Ginger
Gingersnaps
Glaze
Gluten Free
Goji Berries
Golden Berries
Golden Milk
Grain Free
Gratin
Gravy
Green Tea
Grinder
Guacamole
Halloween
Hazlenuts
Hearts Of Palm
Hemp Milk
Hemp Seeds
Hemp-seeds
Holidays
Homemade
Honey
Hormone-balancing
Hot Sauce
Hummus
Ice-cream
Jackfruit
Jalapenos
Jam
Jicama
Juice
Kale
Kettle Corn
Kimchi
Kung Pao
Lasagna
Latte
Lavender
Leeks
Leftovers
Lemon
Lettuce Wraps
Lime
Low Sugar
Macadamia Nuts
Mango
Maple
Maple Syrup
Marshmallow
Masa Harina
Matcha
Mayo
Meals
Mediterranean
Milkshake
Mint
Miso
Molasses
Monk Fruit Sweetener
Muffins
Mushrooms
Nachos
Noodles
Not Vegan
Nut Butter
Nutmeg
Nutritional Yeast
Oatmeal
Oats
Olives
Onions
Orange
Pancakes
Panini
Parsley
Pasta
Peaches
Peanut Butter
Pears
Peas
Pecan
Pepitas
Peppermint
Peppers
Persimmon
Pesto
Phyllo
Pickled
Pie
Pilaf
Pineapple
Pine Nuts
Pita
Pizza
Polenta
Pomegranate
Popcorn
Potatoes
Protein
Pudding
Pumpkin
Queso
Quinoa
Radish
Rasins
Raspberries
Raw
Red Bean
Rhubarb
Rice
Ricotta
Rightrice
Roasted
Rolls
Romanesco
Rosemary
Sage
Salad
Sandwich
Sangria
Sauce
Savory
Scones
Seitan
Sesame
Shallot
Shoshito Peppers
Side Dish
Slaw
Sliders
Smoky
Smoothies
S'mores
Snacks
Soba
Soup
Spicy
Spinach
Spread
Squares
Squash
Sriracha
Stevia
Stone-fruit
Strawberry
Streusel
Strudel
Stuffed Peppers
Stuffing
Sugar Cookies
Sugar Free
Sunbutter
Sweet Potato
Sweets
Tacos
Tahini
Tart
Tea
Tempeh
Thumbprint
Thyme
Tigernuts
Tofu
Tomato
Tomatoes
Tortillas
Turmeric
Vanilla
Veganized
Vegetarian
Vegg- The Vegan Egg Yolk
Vinaigrette
Vinegar
Waffles
Walnuts
Wheat Berries
Whiskey
White Chocolate
Wrap
Yeast
Yogurt
Zucchini
RSS Feed