Cashew Nut Butter Cups

Cashew nut butter cupsYou know the deal with most of my recipes: Sugar free, Dairy free, Gluten free, Paleo, Primal etc…. oh, and packed full of antioxidant goodness 🙂

This is my take on Reece’s Peanut Butter Cups. Except I’m not a fan of peanut butter with dark chocolate, and I find almond butter is too dense with dark chocolate, but cashew nut butter has a lighter flavour with a natural sweetness that is just mmmmmm.


  • approx 50g 100% Cacao
  • approx 6 tsp Cashew nut butter

Melted 100% cacaoMelt the 100% cacao either in a double boiler or in the microwave, stirring occasionally.

Get out some mini muffin liners and put about 1 teaspoon of melted cacao butter in each one, making sure you cover the bottom, and a little bit of the sides.

Place these in the freezer for about 8 minutes.

Once hardened, take them out, and put about a teaspoon of cashew nut butter in each one.

Then put around 2 teaspoons of melted cacao (you shouldn’t have to reheat it) over the cashew nut butter to complete the cups.

Place in the freezer for around 8 minutes and they’ll be ready to eat!

Makes 6 mini cups. Keeps well in the fridge.

Two ingredients

Two ingredients. Could it get any more simple?

Always use 100% cacao. When you hear of studies that say chocolate (or dark chocolate) is a superfood and a good source of antioxidants, they are referring to cacao powder or 100% cacao, not dark chocolate with sugar and soy lecithin etc added. I use Willie’s Cacao as it is THE ABSOLUTE BEST. If you are a chocoholic like myself, you will enjoy trying all his different 100% single origin cacaos so you can see what the different beans taste like around the world. I used the Madagascan one today, but my personal favourites are the Indonesian and Peruvian single origins.

I don’t measure anything precisely, so feel free to use more or less of everything. Just buy whatever amount of 100% cacao you can find, and a small jar of cashew nut butter.

I do find that mini muffin liners are better than regular sized ones, as the bigger ones can be a bit intense to eat!

You can, of course, use any nut butter you like. My personal preference is cashew nut butter.

You could also add some protein powder. I think a good combo for the filling would be casein powder, cashew nut butter and a dash of vanilla extract.

Another good filling combo would be peanut butter with a dash of sea salt.

Cashew nut butter cupsIf you make these, let me know how you go. And if you make a different filling that tastes awesome, please share!

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