Wedding Cake Batter Cups

Name: Wedding Cake Batter Cups
Yield: N/A
Ingredients: 2 cups LILY'S Semi- Sweet Style Chocolate Chips; 1 cup cashew butter; 1⁄2 cup reduced sugar raspberry preserves; 1⁄4 cup water; 1⁄2 tsp almond extract; 1⁄2 tsp vanilla bean extract; 3 tbsps neutral oil, like coconut oil

Details

Time: 0 minutes
Yields: N/A

Have your cake (batter cups) and eat them too! You don't need a wedding to treat yourself to these low sugar delicious treats!

Ingredients & Directions

Ingredients

2 cups

LILY'S Semi- Sweet Style Chocolate Chips
1 cup

cashew butter
1⁄2 cup

reduced sugar raspberry preserves
1⁄4 cup

water
1⁄2 tsp

almond extract
1⁄2 tsp

vanilla bean extract
3 tbsps

neutral oil, like coconut oil

Directions

Equipment Needed 

microwave

silicon mold

fridge

Add chocolate chips and oil to a microwave safe bowl. Microwave for 30 seconds then stir, and than microwave for another 15-30 seconds, stir again, until melted well.

In s small silicon molds, spoon in a tsp of melted chocolate to the bottom of each mold. Set in the fridge for 10 minutes to firm.

While the chocolate sets, mix the preserves and water together to make a runny jam, and add extracts to cashew butter to make our flavored filling.

Spoon 1/2 tsp each of the jam and cashew butter into the the molds, then cover with melted chocolate. Refrigerate until firm, about an hour, then enjoy! Store in the fridge for up to 10 days!