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From 120+ Homemade Candy Cookbook by Natalia Stone (2026).

Source and licence

From 120+ Homemade Candy Cookbook by Natalia Stone (2026), character 147253 of the text, digitised by the Internet Archive: https://archive.org/details/120-homemade-candy-cookbook-images_202601

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/4 cup cashew butter (smooth, again any smooth nut butter is good!) 1 teaspoon pure vanilla extract First make the chocolate layer: & Melt the coconut oil and chocolate chips in a small saucepan over low heat and stir until melted and smooth à Add the cashew butter and stir until a smooth and creamy mixture Fill your silicone heart shape (or cupcake liner) about halfway for each cup.
  2. Place the chocolate in the freezer or refrigerator while you make the second layer.
  3. For the Cashew Butter layer In another small saucepan, melt the 2nd 3 tablespoons of coconut oil and honey together on a very low heat while stirring.
  4. Add the cashew butter and stir until smooth.
  5. Remove from heat and stir in the vanilla.
  6. Take the form or coated cupcake pan out of the freezer and carefully scoop a little of the cashew-butter-honey mix into each heart over the chocolate.
  7. Take a toothpick and carefully turn the cashew layer into the chocolate (have fun with the designs!) Place in the freezer until it is completely set and remove it from the freezer.
  8. You must be able to make any chocolate easily pop out of the mold or cupcake liners Serve and enjoy!
  9. Keep leftovers in the freezer or refrigerator to keep them sturdy.
  10. The chocolate layer will be hard and the cashew layer creamier.