I created these skin loving treats that will satisfy a sweet tooth and give you a burst of Vitamin E ☺️ I used a blend of Tocos, cashew butter, raspberries and Hu Kitchen Chocolate gems! These are no bake, gluten free, vegan and inspired by a Reese’s Cups! Took out the peanuts and sugar, added the goods!
✨ Tocos aka tocotrienols belong to a class of Vitamin E. Research shows Vitamin E is hydrating to the skin and connective tissue. I use sun potion’s tocos (rice bran soluble)
Let me know if you’re interested in learning more about Tocos I can write a whole post on this “non-dairy creamer”. I am definitely loco for tocos!
✨ Cashew Butter is filled with selenium, magnesium, zinc and copper. A wonderful combo of minerals to promote anti-inflammation and cell healing.
✨ Raspberries I decided to add raspberries to these beauty bites for it’s deep color and in this case the beautiful color is equated to antioxidants! Additionally, these little berries are high in fiber!
The combo of fat and fiber will keep you satisfied, perfectly paired with your mid day pick me latte!
You’ll Need
Sun Potion Tocos – Rice Bran Solubles
Print- Total Time: 15 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Skin loving Reese’s Copycat Cups using a blend of cashew butter, raspberries and tocos. These fun heart shape valentine’s day treat will give you a burst of vitamin E and satisfy a craving.
Ingredients
- 1/4 cup Sun Potion Tocos
- 1/4 cup Cashew Butter
- 1/4 cup smashed raspberries (fresh or frozen works)
- 1/4 cup Hu Gems
- 1 tsp vanilla extract
- pinch of pink Himalayan salt
- Optional: 2 tbsp coconut flour*
Instructions
Chocolate Layer
- Microwave: heat chocolate for 30 seconds, stir and repeat until gem are completely melted. Pour about 1 tsp into each silicone mold. (Fill 8 molds)
- Oven: Pre-heat oven to 350F. Place 3 Hu Chocolate Gems in each mold (8 molds). Heat in oven for 5 minutes, remove and using a fine tip knife or wooden stick spread chocolate in mold to completely cover the base of the mold. (Preferred method)
- Place silicone tray in freeze for 10 minutes.
Raspberry Cashew Butter Layer
- To a food processor add tocos, cashew butter, raspberries, vanilla and salt. Blend for about 1 minute to combine all ingredients (your mixture should resemble cookie dough).
- After chocolate layer has cooled down (10 mins) remove silicone tray from freezer.
- Add 1 tbsp of the raspberry cashew butter mixture to each silicone mold. Press down using you’re fingers to ensure an even finish.
- Place silicone tray back in freezer for 30 minutes.
- You can keep these in the freezer and thaw them for 5 minutes before enjoying. Or pop a frozen treat into a warm oatmeal!
Notes
If your cashew butter is too running you’re going to want to add coconut flour to thicken up your mixture.
- Prep Time: 15
- Category: Treat
- Method: No Bake
0 Comments