Begin by making your cashew butter. Place roasted cashews in a small food processor. Process for about 8-10 minutes or until your cashew butter is at desired consistency. Note: you may need to add a tablespoon or so of melted coconut oil, in order to soften things up, that’s what I did!
Next, line a mini cupcake tin with cupcake liners (about 10). Then, place chocolate in a microwave safe bowl and melt in the microwave.
To make cashew butter cups, spoon in 1 teaspoon of chocolate, then 1 teaspoon of cashew butter, then 1 teaspoon of chocolate. Repeat.
Sprinkle on some sesame seeds for garnish.
Place in the freezer for about 10 minutes.
You will not use all of the cashew butter! In fact, you will only be using 8-10 teaspoons of it!