Thursday, December 11, 2014

Chocolate Cashew Cream Bites



These are little low carb sweets that I love. I don't live my life by carb counts, so you'll have to do that on your own if you are counting (please post) but I think you will enjoy these!

They are pretty quick to make, too. This makes enough for a pie (you'd have to make a different crust, like this very similar pie) so I suggest using small and large cupcake papers for this or you could half the recipe.

I use NuNaturals because it's the only one I can stand.  It is less sweet than other stevias so if you are using a sub... well it's up to you, but I'd start with half as much and work up to a flavor you like.  I only guarantee this is delicious with NuNaturals.

Chocolate Cashew Cream Bites

1 3.5 ounce 80% Chocolate bar, broken into squares- I like Equal Exchange brand (linked)
1 Tablespoon expeller pressed coconut oil
small cupcake liners (or bigger, I used both)
cupcake tins in whichever size you have liners

6 oz. cream cheese, softened
¼ cup organic whole milk
1 cup heavy cream
1 teaspoon NuNaturals powdered stevia (or 1/2 as much of another brand or 1 cup sugar sub)
1 teaspoon honey (optional)
1/2 teaspoon vanilla extract


Heat chocolate and coconut oil in a small heavy saucepan over low heat, using a rubber spatula or wooden spoon to stir the whole time, and turn off the heat when it is almost all melted, since it will continue to melt. Don't leave the stove!  Fill the cupcake tins with appropriate liners.  When chocolate is melted, spoon a little chocolate in the bottom of every liner. Then refrigerate until it hardens (you can probably start the filling right away, below).

Whip cream and set it aside. Cream together cream cheese, stevia, and honey if using. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream.  Fill cups on top of hard chocolate.  Then drizzle a little more chocolate on top.  Put back in refrigerator for a few hours, then transfer the paper cups into a lidded container and keep in fridge. These are also good frozen.

*Affiliate links inserted for ease of shopping and support of this blog, at no cost to you.  Thank you.

Chocolate Cashew Cream Bites



These are little low carb sweets that I love. I don't live my life by carb counts, so you'll have to do that on your own if you are counting (please post) but I think you will enjoy these!

They are pretty quick to make, too. This makes enough for a pie (you'd have to make a different crust, like this very similar pie) so I suggest using small and large cupcake papers for this or you could half the recipe.

I use NuNaturals because it's the only one I can stand.  It is less sweet than other stevias so if you are using a sub... well it's up to you, but I'd start with half as much and work up to a flavor you like.  I only guarantee this is delicious with NuNaturals.

Chocolate Cashew Cream Bites

1 3.5 ounce 80% Chocolate bar, broken into squares- I like Equal Exchange brand (linked)
1 Tablespoon expeller pressed coconut oil
small cupcake liners (or bigger, I used both)
cupcake tins in whichever size you have liners

6 oz. cream cheese, softened
¼ cup organic whole milk
1 cup heavy cream
1 teaspoon NuNaturals powdered stevia (or 1/2 as much of another brand or 1 cup sugar sub)
1 teaspoon honey (optional)
1/2 teaspoon vanilla extract


Heat chocolate and coconut oil in a small heavy saucepan over low heat, using a rubber spatula or wooden spoon to stir the whole time, and turn off the heat when it is almost all melted, since it will continue to melt. Don't leave the stove!  Fill the cupcake tins with appropriate liners.  When chocolate is melted, spoon a little chocolate in the bottom of every liner. Then refrigerate until it hardens (you can probably start the filling right away, below).

Whip cream and set it aside. Cream together cream cheese, stevia, and honey if using. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream.  Fill cups on top of hard chocolate.  Then drizzle a little more chocolate on top.  Put back in refrigerator for a few hours, then transfer the paper cups into a lidded container and keep in fridge. These are also good frozen.

*Affiliate links inserted for ease of shopping and support of this blog, at no cost to you.  Thank you.