CASHEW BUTTERCUPS

I love Peanut Buttercups! You know the ones you walk by in the checkout line at the grocery store? Remember those commercials showing the proper way to eat them? I used to push the center out and eat that first and then eat the outside. MMMmmmmm! Well, since my eating sugar days are over, when I walk by them in the checkout line, I barely glance there way.

I might be sugar-free, but that doesn’t stop me from indulging in a sweet treat or two, especially when it is healthy! This has quickly become another family favorite and it is healthy. SShhhh!! don’t tell my kids. 

These Cashew Buttercups are super easy to make. Matter of fact your kids can easily make them and there is no baking involved. 
Cashew Buttercups

Coursedessert Prep Time30 Minutes Servings dozen buttercupsINGREDIENTSButtercups1 cup Unsalted crunchy Cashew Butter I use Trader Joes Brand1 cup unsweetened coconut flakes blend in a blender1/3 cup Maple syrup1 teaspoon Cocoa1 teaspoon Avocado oilChocolate Frosting1 Avocado1/4 cup Cocoa7 tablespoons Maple syrup

INSTRUCTIONS

1. In a mixing bowl, blend together cashew butter, blended unsweetened coconut flakes, maple syrup and cocoa.
2. In a different mixing bowl, blend together avocado, cocoa, and maple syrup
3. Grease a mini muffin pan with Avocado oil.
4. Spoon in Cashew butter mixture
5. Spoon frosting on top of cashew butter mixture in muffin pans.
6. Place in freezer for 1 hour.
7. Once they are frozen, you can easily remove them from the muffin pan, and place them into a freezer safe container. Do not double layer them.
8. To serve, remove from freezer 5 minutes before serving. They will melt so it is not recommended to leave them out for long periods of time.