Cashew Butter Cups
These Cashew Butter Cups are a refined, gourmet twist on the classic nut butter candy. Featuring a rich dark chocolate shell and an ultra-creamy cashew butter center, they’re naturally vegan, gluten-free, and Paleo-friendly while still delivering an indulgent, melt-in-your-mouth experience.
Equipment
- Mini muffin tin
- paper liners
- Microwave-safe bowl
- Spoon or Spatula
Ingredients
- 1 1/2 cups dairy-free dark chocolate chips
- 1 Tbsp coconut oil
- 1/2 cup creamy cashew butter (unsweetened)
- 2 Tbsp maple syrup
- 1 Tbsp coconut flour
- 1/2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Line a mini muffin tin with 12 paper liners and set aside.
- Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
- Spoon 1–2 teaspoons of melted chocolate into each liner, gently spreading it slightly up the sides. Freeze for 5–10 minutes until set.
- In a small bowl, stir together cashew butter, maple syrup, vanilla extract, sea salt, and coconut flour until a thick, smooth paste forms.
- Add about 1 teaspoon of the cashew butter mixture to the center of each chilled chocolate base. Gently press to flatten slightly.
- Spoon the remaining melted chocolate over the cashew centers, fully covering them. Tap the pan lightly on the counter to smooth the tops.
- Freeze for 15–20 minutes or refrigerate for 30 minutes until firm. Remove liners and serve cold.
Notes
Cashew butter is naturally sweeter and softer than peanut butter, making these cups especially smooth. Store chilled to preserve the chocolate snap.