Inside-Out To ee Bu er Cups
MAKES 3 DOZEN MINIATURE PIECES
GATHER
1/3 cup cashew butter
¼ teaspoon miso paste (we love the Eden Foods brand)
½ cup dark chocolate chips:
1 cup coconut cream
2 teaspoons vanilla extract
2/3 cup coconut sugar
½ cup cashew butter
2/3 cup refined coconut oil
MAKE IT
1. To make the chocolate center: Mix together cashew butter and miso paste and set aside.
2. Bring a small pot filled with 2 inches of water to a boil over high flame.
3. Place chocolate chips into a clean, dry, heatproof bowl and carefully position over boiling pot. Note:
If any equipment is wet and is in contact with melted chocolate, the chocolate can seize.
4. Hold secure with a folded dish towel in one hand, while stirring with a silicone spatula with the other hand just until chocolate is melted.
5. Remove from heat.
6. Stir in cashew butter mixture until completely combined.
7. Refrigerate for 10 minutes to make mixture firm enough to scoop.
8. To make the toffee shell: Add coconut cream and vanilla extract to a small saucepan.
9. Bring to a simmer on a low flame and stir in coconut sugar until dissolved. Boil on high flame for thirty seconds.
10. Take pan off heat, and cool for a few minutes. Blend with cashew butter and coconut oil until completely emulsified.
11. To assemble the candy: Line 24 cavities of a miniature muffin tray with miniature paper candy liners.
12. Add 1 teaspoon of toffee mixture to the bottom of each cup.
13. Set in freezer for five minutes.
14. Scoop in ½ teaspoon of chocolate cashew butter mixture and place in the center of the set toffee to form the next layer.
15. Cover with 2 teaspoons of additional toffee mixture to conceal the chocolate layer.
16. Place in refrigerator for a few hours or overnight to set.