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Adaptogens may not taste wonderful on their own, but wait till you try ashwagandha and maca in these Adaptogen-Infused Cinnamon Vanilla Swirl Nut Butter Cups! | Angela Simpson, Eat Spin Run Repeat | #adaptogens #vegan #paleo

Adaptogen-Infused Cinnamon Vanilla Swirl Nut Butter Cups


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 20 mins + freezing
  • Cook Time: 10 mins
  • Total Time: 30 mins + freezing
  • Yield: about 24 mini cups
  • Category: dessert
  • Method: stovetop

Description

These Adaptogen-Infused Cinnamon Vanilla Swirl Nut Butter Cups taste divinely decadent and are sure to satisfy your chocolate cravings. With ashwagandha and maca, the’ll help your body adapt to stress while also delivering a hefty dose of antioxidants.


Ingredients

For the nut butter (makes about 2/3 cup – you will have leftovers):

  • 1 cup each raw cashews and almonds (I LOVE these sprouted almonds from Living Intentions)
  • 2 tbsp coconut oil, divided
  • seeds scraped from 1/2 vanilla bean
  • 1 tsp cinnamon (plus more to taste, if you like)
  • 1 tsp ashwagandha powder (mine is from Moon Juice)
  • 1 tsp maca root powder (optional, for extra adrenal support)
  • a generous pinch of sea salt

For the rest:

  • about 400g dark chocolate of choice (I used Vega Maca Chocolate, but any dark chocolate that is 70% cacao or higher is perfect. See note below.)
  • raw organic cashews and ground cinnamon, to decorate

Instructions

Make the nut butter:

  • Whirl the cashews + 1 tbsp coconut oil for a few minutes in the food processor until it forms a butter. Add 1/2 the vanilla bean seeds, 1/2 tsp cinnamon and a pinch of sea salt. Process again, then pour it into a small jar.
  • Do the same with the almonds, ashwagandha powder, maca (if using) and all remaining ingredients. (Almond butter has a stronger taste than cashew butter, which is why I’ve put the ashwagandha in here instead.)
  • Once smooth and buttery, pour the almond butter mixture into the same jar. Use the end of a spoon to swirl the two together. Seal with a lid and store in the fridge for up to 2 months.

Now make the chocolate cups:

  • Line 24 cavities on a mini muffin pan with small paper or parchment liners. (Silicone ones work too, if you have them.)
  • Melt half of the chocolate on the stove using the double boiler method.
  • Once the chocolate has melted, pour a little bit into each cavity, just enough to cover the bottom of each one. Set the pan in the freezer for 15 mins or until the chocolate has set.
  • Remove the pan from the freezer and add about 1 tsp nut butter in the middle of each cup. Press down a little bit on each one to ensure the top of each nut butter cup turns out flat.
  • Melt the remaining chocolate in the double boiler. Distribute evenly across all mini cups to cover the nut butter.
  • Freeze for about 10 minutes, or until the chocolate is semi-set enough to gently press the cashews in the top. Dust with cinnamon, then return to the freezer.
  • Freeze for another hour or longer to ensure chocolate is fully set.
  • Store leftovers in the freezer in an air-tight container.

Notes

  • I don’t normally sweeten my nut butters. However, if you really really want to, a few pinches of stevia should be plenty. Using stevia or monkfruit will keep this recipe Feel Better Sugar Detox-friendly since neither contain fructose.
  • About high-quality dark chocolate: Most are sweetened with cane sugar, and the amount per serving here is really, really small.