Chocolate Cashew Swirl Heart Candy

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 1 cup Enjoy life dark chocolate chips
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil, Extra Virgin
  • 3 tbsp Coconut oil

• Dairy

  • 3 tbsp Cashew butter, smooth
  • 3/8 cup Cashew butter - again, smooth

Found on paleorunningmomma.com

Description

Ingredients

• 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
• 3 tbsp coconut oil
• 1 tbsp raw honey (or pure maple syrup for vegan)
• ¼ cup + 2 tbsp smooth cashew butter - again, any smooth nut butter is good!
• 1 tsp pure vanilla extract

Directions

• In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smooth
• Add the cashew butter and stir until smooth and creamy
• 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.
• 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.
• 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!)
• 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
• 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.