Whoa! Where did January go? It feels like only a breath or two ago I was wishing everyone a happy holiday. Yet, we're about to embark on that month of all things red, roses and chocolate. So let's bite right into this thing we call Valentine with these Cashew Butter Cup Hearts.
Valentine's Day and I have had a long standing like/dislike relationship. I like the idea of a day dedicated to a little extra loving. Not the grossly commercial idea of love into which Valentine's Day has evolved. No, I'm talking about the papier mache heart offered up to you by the boy who sat two rows behind you in grade school; the homemade card or kiss coupons tucked under your pillow; chocolate covered pancakes in bed for dinner... the stuff you can't really put a price on. The stuff you never forget.
And then there is the stuff you want to forget. Like Thomas' unexpected and unwelcome slobbery tongue in my ear in the middle of the hall right after he handed me a big, red heart-shaped box. Or the interpretive dance I spent hours choreographing to artfully express to my ultimate crush the depths of my teenage love. Oh the shame... I have drama class to thank for that one. I could go on, but I'd like to keep a little dignity in tact.
So, these Cashew Butter Cup Hearts.... They're like a Reese's Peanut Butter Cup, but better. Way! For starters, they're home-made and while they are decadently rich and delicious, they're not as sweet as their store-bought counterpart. Plus, they're just so much fun to make, eat and gift! I first made the peanut butter and peppermint versions in a chocolate course I took as part of my part-time culinary pursuits. I've adapted the filling to make Biscoff and cashew versions. They were all really big hits as gifts over the holidays. I planned to share them with you over the Christmas, but felt they would be puurrrrrfect for your Valentine's Day!
Package them up in little plastic baggies, proclaim your love in words or pictures (never dance) and start spreading that ish. I promise you'll have them begging for more!
More Sweet Love:
Baked Drunken Chocolate Donuts
Muffin Love - Gluten Free Almond Crunch Muffins
Nuts About You Butter Pecan Cake
Ingredients
Filling
- 210 grams white chocolate 33% (not chocolate chips)
- 75 grams cashew butter, you may substitute Biscoff or peanut or almond butter
- 20 grams coconut oil
Cups
- 350 grams milk chocolate 46%
- 30 mini foil bonbon cups
Instructions
Prepare cups:
- Arrange bonbon cups on a baking sheet.
- Pre-crystallize the milk chocolate. (I used the seed method - melt 80% of chocolate to 45ºC, stir in the remaining 20% until working temperature of 29-30ºC is achieved).
- Fill piping bag with chocolate and pipe into cups, filling them ¾ full.
- Place a cooling rack over a medium-large bowl. Place the chocolate filled cups on the rack to allow the chocolate to drain out.
- Flip the cups back over and place on a baking sheet to set.
Make Filling:
- Melt the white chocolate.
- Once melted and smooth, stir in the cashew butter and oil with a whisk.
- Allow the mixture to cool to below 35ºC, so that it doesn't melt the cups when filled.
Assemble:
- Pipe the filling into prepared cups and allow to set.
- Cover the tops and seal the cups by piping the remaining milk chocolate over the filling.
- Allow to set and enjoy!
Deb|EastofEdenCooking says
I agree, where did January go? I'm just gathering together a few Valentine ideas and getting ready to make something special for my Mr. He adores chocolate and would be very happy with these Cashew Chocolate Hearts. They are divine!
I Sugar Coat It! says
I much prefer your name for them!! They were quite a hit over the holidays.:)
Diane@aplanforcooking.com says
J, these look wonderful. You are so talented, I would love to give these a try for Valentines day. Thanks
I Sugar Coat It! says
I hope you do, Diane! They are lot easier than you'd think. Flipping the cups over to drain them was the trickiest part - so much easier when I use a mold.
Kelly - Life Made Sweeter says
I can't believe it's February already too! Time is going by way too quickly! I totally need to slow down and enjoy a few of these adorable treats! I am totally smitten that you made homemade Reese's with cashew butter! They look and sound incredible!!! Totally wish you were my Valentine 🙂 Pinning!
I Sugar Coat It! says
LOL...Wish granted! 😉
Regina @ Leelalicious says
Yum!! These look oh so lovely and sound delicious!
I love how you make fancy chocolate making sound so easy. Way more professional than my amateur Valentine's chocolates 🙂
And cashew butter sounds so delicious. (Just a quick note, it doesn't say in the recipes when to add the cashew butter).
I Sugar Coat It! says
Thanks for catching that, Regina! I made PB and Biscoff versions and mentioned Biscoff instead of cashew buitter in the instructions in error. Corrected!
Paula says
O.K. a tongue in your ear...bleh, but choreographing an interpretive dance for your sweetie, I love it! Also, love the look of these cashew butter cups! I'd dance for them 🙂
I Sugar Coat It! says
LOL...I would do that dance all over if these were waiting to console me at the end. And yeah, that tongue has haunted me since. YUCK!