It’s kind of surprising that I haven’t shared more recipes with turmeric on the blog. I have been obsessed with the bright yellow spice for a good six months now. I throw it into soups, beverages, oatmeal and as of last week, nut butter.
If you haven’t had it before, turmeric has a pleasant earthy flavor with a slight bitterness. It has long been a staple in Indian curries and gives mustard that golden yellow color. Turmeric has tons of disease preventing and health promoting properties, which is why I love adding a dash or two whenever I can.
Circling back to the cashew butter I mentioned, I posted a snap of it on Instagram last week and people went nuts over it – no pun intended. Honey, turmeric and a dash of salt are mixed in at the last 30 seconds of blending. I’m not joking when I say it taste like frosting. I could eat this cashew butter straight from the jar with no problem and I did.
Once that batch was demolished, I immediately set about making some more with the intention of turning this cashew butter into a healthified version of a peanut butter cup.
These Dark Chocolate Turmeric Cashew Butter Cups have no added sugar, less than five ingredients and would be such a fun treat to make with your kids or give out on Halloween night. According to my friends, they are better then store bought candy and I have to agree. Enjoy!
If you decide to take a chance on these Dark Chocolate Turmeric Cashew Butter Cups, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2 cups cashews, raw and unsalted
- 1 teaspoon turmeric, ground
- A pinch of salt
- 2 (12. oz) dark chocolate chips
- Turmeric cashew butter
- Add cashews to a food processor and blend for 8-10 minutes or until creamy, scraping down the sides as necessary. Add the ground turmeric and salt. Blend for another 30 seconds. Transfer to a jar or airtight container.
- Line a standard 12 cup muffin tin with paper liners.
- Melt one 12 oz. bag of chocolate chips in a pot over medium low heat, stirring constantly. With a small spoon, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help flatten chocolate.
- Freeze for 15 minutes.
- Melt the other bag of semi-sweet chocolate chips over medium low heat.
- Scoop out about a teaspoon of cashew butter and roll it in the palm of your hand. Give it a press down and center it on the hardened chocolate layer. Repeat.
- Spoon about a teaspoon of chocolate over the cashew butter. Drop pan repeatedly on the counter to help flatten chocolate.
- If there is a bump from the cashew butter, spoon a bit more chocolate over top and drop pan again onto the counter to level.
- Place in the freezer for 15 min.
- Store in a airtight container in the fridge or freezer.