Ginger Cacao Cups with Sesame Cashew Butter & Caramel

Reminiscing about childhood peanut-butter cups?  This recipe is sure to displace any yearnings with it's multi-dimensional flavors...and knowledge that it's a healthy treat! With primarily raw ingredients it is packed with live enzymes, cacao antioxidants...and gooey goodness.


Ginger Dark Chocolate:

  • 3/4 cup Cacao Powder
  • 3/4 cup coconut oil (melted)
  • 5 TB. Coconut Nectar (we used Amber but Blonde will be fabulous as well)
  • 1 TB grated fresh Ginger
  • 1 tsp. vanilla
  • pinch sea salt
  • Blend these ingredients - can be whisked and left in bowl over warm water as melted chocolatye consistency is needed for assembly of cups

Sesame-Cashew Butter

  • 1/2 cup Tahini
  • 1 cup raw cashews, soaked in water for at least an hour
  • 2 TB Coconut Nectar
  • Blend until smooth and set aside


  • 1 cup dates, soaked in water for a few minutes
  • 1/4 cup of Coconut Nectar
  • 1 tsp Vanilla
  • 1 tsp Salt
  • 1/4 Coconut oil (melted)
  • Blend until smooth and set aside


  1. I like to use silicone baking cups for ease of popping the cups out upon completion, however using cupcake/muffin tins with coconut oil or liners will work fine.  Pour half the chocolate into the cups and swirl to coat the sides.  Place in freezer for a few minutes to harden
  2. Put in layer of sesame-cashew butter then a dollop of caramel - back in freezer for about 10.
  3. Finish top of cups with remainder of melted chocolate and back into the freezer.  Best to keep in fridge...unless you love extra gooey, and finger-lickin' ginger chocolate!

Enjoy!  We look forward to your feedback~