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Dark Chocolate Cashew Butter Cups

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 10 -12
Author: Angela Marinelli, Nourishment Connection


Chocolate Shell:

  • 6 oz dark chocolate allergy-free morsels about 1 cup
  • 1 tsp coconut oil
  • Pinch sea salt optional


  • 3 TBS unsweetened unsalted cashew butter
  • 1/8-1/4 teaspoon sea salt
  • 1/2 teaspoon coconut oil
  • 1 tsp vanilla extract optional
  • 3 TBS coconut sugar
  • 1 tsp coconut nectar or raw honey


  • Coarse sea salt to taste (optional)


Ahead of Time

  • Line a mini muffin pan with mini muffin liners and set aside.


  • In a double boiler, add in dark chocolate chips, coconut oil and sea salt. Melt over simmering water until well incorporated. Do not overheat.
  • Pour the chocolate into a glass measuring cup. You should have about 1/2 cup. I like to see how much I have so I use half to fill the bottoms and reserve half for the tops.


  • Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture. (I use my 1 or 2 tsp measuring spoon.) Set the muffin pans in the freezer. Set aside leftover chocolate to put on top of the cups.
  • In a food processor or blender, add in cashew butter, sea salt, coconut oil, vanilla, palm sugar, and coconut sap (or raw honey). Blend or pulse until smooth and creamy.
  • Spoon out about 1 teaspoon of the cashew butter mixture and line on wax paper. (You can skip this step, but I like to pre-portion mine out to the exact number of chocolate cups I made so I know I have the right number before I place them on the chocolate bottoms.)
  • Remove muffin pans out of the freezer. Place a cashew filling on top of each chocolate filled muffin liner. Spread it out so it reaches the edges.
  • Get your reserved melted chocolate and spoon out 1-2 teaspoons to cover each cup.
  • Sprinkle coarse sea salt on top if using.
  • Place the cups back in the fridge (30 mins) or freezer (10-15 mins) until set.

Serve and Store

  • Keep refrigerated airtight container for 3-5 days in the fridge, up to 2-3 weeks in the freezer. Best served chilled.


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2016