I have a series on Instagram which is called Mini Treats. Everything has minimal ingredients and about 150kcals or less.
These 3 ingredient cashew cups have been the most popular by far!
They don’t need baking and are great for snacks on the go or for an easy packed lunch treat.
The ingredients you need to make them are:
- Cashews
- Dates
- Dark chocolate
They are super easy to make. Simply blend the dates and cashews in a food processor, roll into balls and press down into a mini cupcake tray. Press your finger into each one (or the handle of a wooden spoon) to make an indent and pour in some melted dark chocolate.
And if you don’t have the cupcake tray, you can easily roll into a ball make an indent and pour the chocolate in that way. Even easier.
A bit like an energy ball, but a tiny bit fancier!
They will last for up to a week in the fridge and are wonderful for clean treats for the kids after school, or easy homemade treats.
Let me know in the comments if you try them!
Enjoy!
Recipe Tips
- I use large soft medjool dates for the recipe. If your dates are harder, then try soaking in boiling water for 20 minutes and draining before using.
- I have used cashews but if you would rather substitute with other nuts then this recipe is very flexible.
- If possible, use a dark chocolate that is at least 70% cocoa solids.
3 Ingredient Cashew Cups
Ingredients
- 12 large medjool dates
- 1 cup cashews (140g)
- Pinch sea salt optional
- 1/2 cup dark chocolate chips (75g)
Instructions
- Pit the dates and add to a food processor with the cashews. I don’t soak the dates as mine are very soft, but if yours are harder try adding a tbsp or 2 of water as you blend. Also, add a little sea salt as you blend (if you want a more salted caramel flavour).
- Roll into balls and pop into a mini cupcake tray(or cases) and press a finger or the handle of a wooden spoon into each one to create a small indent.
- Melt the dark choclate in a bowl over a pan of warm water and pour a spoonful into each one. Refrigerate to set.
Notes
- Store in the fridge to keep them nice and hard and they will last for about a week. They can be kept out the fridge if you prefer a softer texture.
- I use large, soft medjool dates for the recipe. If your dates are very hard then try soaking in boiling water for 20 minutes and draining before using.
- I have used cashews but if you would rather substitute with other nuts then this recipe is very flexible.
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