Dark Chocolate Cashew Butter Cups

stack of cashew butter cups with a jar of cashew butter in the background

5 from 3 votes

Dark Chocolate Cashew Butter Cups

These dark chocolate cashew butter cups are the perfect dessert you can keep on hand in your fridge or freezer for whenever you fancy something sweet! Plus, you only need 5 ingredients to make them!

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Servings: cups

Calories: 265kcal

Author: Sasha Hooper

Equipment

Ingredients

14 ounces dark chocolate (50-60% cocoa solids) (400g)
½ cup cashew butter plus extra for swirling on top, optional
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
flaked sea salt

Instructions

Line a muffin tin with 12 paper liners.
Melt the chocolate by placing in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted. Alternatively place the heatproof bowl in the microwave at 30 second intervals, stirring between each one, until melted.
14 ounces dark chocolate (50-60% cocoa solids)
Spoon 2 teaspoons of melted chocolate into the bottom of each muffin liner. Using the back of a small spoon or spatula, carefully spread the chocolate up the sides of the liner, about 1 cm/½ inch or so. Place the muffin tray in the freezer to allow the chocolate to set.
Meanwhile, place the cashew butter into a small bowl. Add the maple syrup, vanilla and salt and stir with a spoon until a dough forms. Divide the dough into 12 balls (about 2 teaspoons each) and then flatten into patties just slightly smaller than the base of your muffin liners.
½ cup cashew butter, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, flaked sea salt
Remove the muffin tin from the freezer and place the cashew butter patties into each of the muffin liners. Spoon the remaining chocolate on top of each one, starting with another 2 teaspoons and adding more if you have leftovers. Your chocolate should still be melted by this point but if it's set a little, just set it back over the pan of simmering water for a couple of minutes.
Gently level the tops of the cashew butter cups using the back of a spoon. If you'd like to do a cashew butter swirl on top, in a small bowl, mix 1 tablespoon of cashew butter with ½ teaspoon of a neutral flavoured oil. You should be able to drizzle it now but if not, add a touch more oil. Dot the tops of the cups with the runny cashew butter and gently swirl using a toothpick or cocktail stick. Sprinkle with sea salt and return to the freezer to set completely.
When set, remove the cashew butter cups from their paper liners and store in an airtight container or freezer bag in the fridge or freezer.

Notes

Feel free to use almond or peanut butter instead.
I like to use dark (semisweet) chocolate of around 50-60% cocoa solids, but you what you prefer.
You can also make these in mini size! With the quantities listed, you could make around 48 mini cashew butter cups.

Nutrition