These Dark Chocolate Cashew Butter Cups are a healthier spin on traditional mini peanut butter cups. I've switched the peanut butter with cashew butter making these Paleo friendly. And only four ingredients are needed for a sweet treat you're going feel good about eating. Vegan, Gluten Free, Dairy Free, No added Refined Sugar, Paleo.
So if you're a chocolate and peanut butter lover or any kinda nut butter lover like me....
Then you're really going love these mini Dark Chocolate Cashew Butter Cups.
And since you guys have really being getting into these Chocolate Oatmeal No Bake Cookies ...
Then I figured you could probably use another chocolate no bake treat.
So I've taken the classic peanut butter cup recipe and made it a healthier guilt-free treat so you can feel good about indulging in one, or two... okay maybe three.
And with only four simple ingredients and no baking required....
You'll have a chocolatey nutty treat that is every bit as good....
If not better than traditional peanut butter cups.
What's needed for Chocolate Cashew Butter Cups:
Well like I said only four ingredients which includes...
- Dark Chocolate
- Cashew Butter
- Coconut Oil- Unrefined
- Coconut Flour
So you see there.... easy, peasy ingredients with no crazy additives.
How to make these Chocolate Cashew Butter Cups:
You wanna start by clearing out a space in your freezer.
Then line a mini muffin pan with sixteen mini baking cups.
Next measure out the cashew butter and mix with coconut flour and place in freezer while melting the chocolate.
Then using a double boiler add the dark chocolate chips with the coconut oil and stir over medium heat until completely melted.
Spoon a teaspoon of chocolate into each baking cup and place in the freezer to harden....
Once firm add cashew butter mixture and top with remaining melted chocolate.. place back in freezer to firm up.
Sprinkle with coarse sea salt if desired.. HIGHLY recommended.. 😉
And in less then 30 minutes you'll be devouring these little mini chocolate treats.
Tools used to make these:
- Mini muffin pan- this is the pan I used to make them.
Can I swap out the cashew butter with another nut butter:
Yes... you can certainly use any of your favorites such as almond butter, hazelnut butter or whatever your family loves.
Even peanut butter if you want little mini peanut butter cups.
But personally I'm all about the cashews and would certainly recommend using cashew nut butter.
AND IF YOU MAKE THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Updated- originally posted March 2018
Until next time- xoxo
Dark Chocolate Cashew Nut Butter Cups
- Line mini muffin tin with 16 liners.
- Mix cashew nut butter with coconut flour & place in freezer while melting chocolate.
- Melt chocolate in double broiler over medium heat with coconut oil.
- Spoon 1 teaspoon of melted chocolate into bottom of each muffin liner.
- Place in freezer about 10 minutes. Just long enough to harden.
- Remove from freezer and spoon about ½ teaspoon of nut butter on top of chocolate.
- Spoon remaining melted chocolate equally among cups.
- Return to freezer for approximately 15 minutes to harden.