Delicious Vegan Cashew Butter Cups

Mix cashew butter with maple syrup, coconut oil and cinnamon. Then add oat flour little by little and keep mixing until well incorporated.

Transfer mixture into muffin molds and smooth out. Keep in the freezer until you prepare the chocolate layer.

Melt chocolate and add coconut oil or cashew butter. Chop cashews and add them to the mixture. Mix everything well and transfer the mixture over the cashew layer.

Keep the molds in the fridge for a few hours until everything is set. Keep in mind that they start melting if they stay at room temperature for too long.

I made 3 individual cups, but if you have mini muffin molds, you’ll be able to make 6. I recommend consuming 1/2 cup as a serving if you use regular muffin molds. They are quite satisfying.