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How to Make Healthy Chocolate Cashew Butter Cups

A healthier version of Reese peanut butter cups, these chocolate cashew butter cups deliver plenty of heart-healthy flavonoids and healthy protein. If cashew butter isn't your thing, feel free to substitute with your preferred nut butter - almond butter and organic peanut butter work just as well, though both are less naturally sweet than cashew butter, so you may want to add a little more honey to the filling. - Ben Kim

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Key tip: Though the batch that was made for this pictorial came out with generous amounts of chocolate, if you prefer just a thin layer around your nut butter, just use less when lining your cups - once the chocolate hardens, you'll be able peel the cup liners off your chocolate cashew butter cups.

To make these chocolate cashew butter cups, you'll need a muffin pan and 6 cupcake liners.

2 great iPhotos

Ingredients:

Chocolate Ingredients:
1/2 cup cacao powder
1/4 cup honey
1/4 cup coconut oil

Filling Ingredients:
1/2 cup cashew butter
1 tablespoon cacao nibs (optional)
1/2 tablespoon honey

Directions:

1. Combine the cacao powder, honey and coconut oil together. Make sure to mix well.

2 great iPhotos

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2. Use a spoon to spread this mixture on the bottom and up the inside of each cupcake liner. It helps to spoon a large glob of the mixture into the liner and then spread it in a thick layer. (Use less chocolate if you want a thinner cups.)

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3. Put these prepared liners in the muffin pan (to help each cup maintain its shape) and place in the freezer.

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4. Set aside the chocolate mixture that's left over; you'll use it in a few minutes.

5. While the cups are resting in the freezer, combine the filling ingredients (cashew butter, honey and optional cacao nibs) together. Make sure to mix well.

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6. Once your filling is ready, take the muffin pan out of the freezer and fill each cup with the cashew filling. Make sure you leave enough room at the top of each cup for a final layer of chocolate.

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7. Place the cups back in the freezer for 10 minutes.

8. Once the 10 minutes are up, bring the muffin pan out and top off each cup with the rest of the chocolate mixture. Place the muffin pan back in the freezer for 20-30 minutes to let the cups harden. Then peel the cupcake liners off and enjoy!

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Please note: These chocolate cashew butter cups get harder and more enjoyable with each passing day, so consider saving a few to enjoy as an after-dinner dessert a day or two after making them.

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Comments

You know the only reason the ones you buy are bad for you is because the ingredients are cheap and they are "prettier." We need to get back to what is important, the yummy taste of good ingredients and the quality of what you are eating! Too bad more people don't just start making their treats themselves. We had to at our house due to allergies and I am so glad for that allergy every day. It makes me so much more mindful of what I am feeding our children. Happy treat eating!

these look very extra good....but how about a recipe for those of us that cannot have any kind of honey, sugar, molasses etc and can only use stevia....it seems you always forget that there are some of us allergic to your recipes.....
thank-you

Thank you for this recipe: I have sent it to my daughter who lives in Taiwan, she will make it for her church. They are gradually being introduced to some of the better western recipes!
Very best wishes,
C Carlson

These look super, can't wait to make them. I will use Carob instead of Cocoa (trying to keep the caffeine out of the diet) but I'm sure they will still be good. Thanks Dr Kim!

 

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