It’s no secret that I am a crazy Lily’s fanatic. I have purchased their products for over 2 years. I have met the women behind the company at a few conferences. I love their story; if you get the chance, read about it on their site. It starts with a little girl and cancer. The sugar-free baking chips are what I use as a media chef, and at home. The baking bars, however, are my new favorite because they melt up even better. They’re rich, dark chocolate that’s sugar-free, maltitol-free and contain a nice amount of fiber. It’s totally worth the extra money because the quality is superb and there is actually no other product on the market like it.

Cashew Butter & Jam Chocolate Cups

By Erin Woodbury January 6, 2016

• Prep Time : 5 minutes
• Cook Time : 1 minutes
• Rating 5 stars - based on 1 review(s)
• Yield : 8

Ingredients

• 1/2 cup berries (blueberry or raspberry)
• 1/4 cup natural cashew butter
• 6 drops liquid vanilla stevia
• 1 (4 oz) Lily's baking bar
• 1/2 teaspoon coconut oil

Instructions

1. In a small bowl, stir together the berries, nut butter and stevia. Mash to burst the berries.
2. In a second small bowl, add the chocolate and oil. Melt in microwave in 20 second increments, stirring in between until fully melted.
3. In 8-9 mini silicone muffin cups, add 1 teaspoon of chocolate. Spread up the sides of the cups. Place in freezer for 5 minutes. Remove and spoon 1 teaspoon of nut mixture on top of the chocolate. Flatten top. Cover with melted chocolate. (Add coconut to the top, if you like). Place in fridge or freezer until set.
4. These will last in fridge for 2-3 days.

(1 votes, average: 5.00 out of 5)

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