1/4teaspoonsea saltomit if your cashew butter is already salted
For the chocolate coating:
4cupsvegan chocolate chipsI prefer enjoy life or Lily’s
2Tablespoonscoconut oil
Course pink sea salt for garnish
Instructions
Mix the cashew butter filling ingredients together using a mixer to get it nice and creamy. Set aside.
Line 48 mini muffin cups with liners and melt the chocolate by placing the chocolate chips and coconut oil in a heat safe bowl and heating over a double boiler or in the microwave at 30 second intervals (this should take no longer than 90 seconds total).
Pour about 1 teaspoon melted chocolate into each muffin cup, I like to use a teaspoon for this and use it to gently spread the chocolate up and around the sides of each cup. Place in the freezer for about 5 – 10 minutes to set.
Remove chilled chocolate molds from the freezer and fill with about 2 teaspoons of cashew butter filling. Top with another Tablespoon of melted chocolate and sprinkle with a pinch of course pink sea salt.