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Cashew Butter Cups

Healthier Cashew Butter Cups that are only THREE ingredients! These cashew cups have no added sugar and only use chocolate, nut butter and coconut oil!
Prep Time15 mins
Cooling Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: cashew butter, cashew butter cups, cashew cups, peanut butter cups
Servings: 4 Cups
Calories: 176kcal
Author: Elise Shivamber


  • ½ Cup Chocolate Chips (dark chocolate for vegan)
  • 1 Teaspoon Coconut Oil
  • ¼ Cup Cashew Butter
  • Sea Salt optional


  • In a microwave safe bowl, melt the chocolate chips and coconut oil together for 30 seconds.
    ½ Cup Chocolate Chips, 1 Teaspoon Coconut Oil
  • Stir the chocolate and coconut oil to combine. If it’s not fully combined and chunks of chips are still apparent, microwave for 15-second intervals until it creates a creamy, thick texture.
  • Place muffin liners into a muffin tin. (Use a mini muffin tin with mini muffin liners for mini cashew butter cups!).
  • Pour the melted chocolate into the bottom of the muffin liners - pour about 2 teaspoons per cup (one teaspoon for a mini cup). Flatten the melted chocolate to spread across the entire cup.
  • Create the nut butter or cashew butter filling by microwaving the nut butter in a microwave safe bowl for 30-seconds.
    ¼ Cup Cashew Butter
  • Stir to smooth the cashew butter filling.
  • Pour about two teaspoons of the loosened nut butter on top of the melted chocolate bottom per each cashew cup. Aim for the center, however it does not matter! Add nut butter to each cup.
  • If there’s extra nut butter, divide evenly throughout the cups.
  • Pour remaining melted chocolate on top of the nut butter and bottom chocolate layer (about one teaspoon per cup). Try to drizzle evenly to cover the entire top of the nut butter filling. It’s okay if the tops of some show the filling inside! (If there’s remaining chocolate, you can add it on top of each chocolate cup or lick off the spoon!). Flatten the chocolate over the top to cover as much as possible.
  • Sprinkle with optional sea salt for an extra irresistible bite.
    Sea Salt
  • Place the muffin tin in the fridge for 30-45 minutes or in the freezer for 15-20 minutes, until the cups have solidified and the tops are hardened.
  • Once solidified, remove the muffin tin and remove liners from the tin.
  • Store (in the liners) in the fridge for up to 1 month in the fridge or up to 3 months in the freezer.
  • Do not store these cashew butter cups at room temperature, as the coconut oil will cause them to melt quicker.



These chocolate cashew butter cups are best kept in the fridge or freezer. Because of the coconut oil, these cashew butter cups should not be kept on the counter or at room temperature.
Cashew Butter - I love using cashew butter or almond butter, but you could use any nut butter or even seed butter! I suggest a creamy cashew butter (or other nut butter), but you can use crunchy as well. You can also make your own homemade cashew butter.
Chocolate - This is what forms the shell on the outside of the nut butter. Use white chocolate, dark chocolate, or semi-sweet chocolate.
Coconut Oil - This helps the chocolate harden!


Serving: 1Cashew Cup | Calories: 176kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 87mg | Fiber: 1g | Sugar: 8g | Calcium: 7mg | Iron: 1mg