Nut Butter Cups

February 14, 2018


1 cup cashews

2tbs almond nut butter

8 pitted medjool dates

½ cup of ground sunflower seeds, almonds and Terrasoul flaxseeds


Chia jam:

1 cup frozen raspberries

2tbs maple syrup

1tsp lemon juice

2tbs Terrasoul Chia Seeds


Salted chocolate topping:

¼ cup maple syrup

2tbs melted Terrasoul Coconut Oil

1tbs melted Terrasoul Cacao Butter

2tbs Terrasoul Cacao Powder

1tbs Terrasoul Himalayan Pink Salt


How to:-



  • Process all ingredients in a food processor until you get sticky dough.

  • Divide the mixture into small muffin trays and press the mixture into the mold.

  • Gently press your thumb in each one to create a hole.

  • Set aside in the fridge to set.


  • Blend all ingredients, except the chia seeds, until well combined.

  • Stir in the chia seeds and refrigerate for 20minutes or more for the mixture to thicken and set.


  • Whisk together all ingredients, except the salt.

  • Remove all items from the fridge.

  • Add about a spoonful of jam into each ‘hole’ in the base, followed by the chocolate, and finally sprinkle some salt.


* Can keep in the fridge or freezer for up to 5 weeks.

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