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These cacao cashew butter cups are just a simple spin on the traditional peanut butter cups that we all know and love.

If you are looking for a snack without the added sugar and unnecessary nonsense then you are going to love these cashew butter cups! They are made with just four ingredients and no added sugar. Even with no added sugar these cacao cashew cups manage to satisfy your sweet tooth.

These cashew butter cups are also vegan, gluten free, dairy free, grain free, paleo, keto and fall under the category of clean eating.

Easy No Bake Cashew Butter Cups Recipe 

What You Will Need (Full Printable Recipe Available Below)

Ingredients:

• 1 cup cacao butter (4 ounces)
• 1/2 cup raw cacao powder
• 12 tsp cashew butter
• sea salt

Additional:

• Mini muffin tin
• mini muffins parchment paper liners 

I love snacks and have a bit of a sweet tooth. These cacao cashew cups are one of my all-time favorite healthy clean eating snacks. I keep mine in a container in the fridge for when I want something quick, easy and to curb the sweet cravings. I admit that once in a while I eat so many that it feels like I’m defeating the purpose. They are so yummy it’s hard to believe they are healthy.

Keep in mind that they are not a low calories food, but when you are eating whole, unprocessed and clean ingredients there is more to nutrition then calories. Along with all of my delicious smoothie recipes, there are always healthy energy balls, and/or muffins in my grab and go stash of snacks.

How to Make No Bake Cacao Cashew Butter Cups   

Ingredients:

As always, let’s start by gathering our ingredients.

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As you can see we are using only 4 simple ingredients for this cacao cashew butter cup recipe. The raw cacao butter is organic, cold pressed, vegan and can be found online here: cacao butter.

The cacao powder is raw cacao and not be confused with cocoa butter. Raw cacao is a guilt-free nutrient dense Superfood that contains a rich supply of plant-based antioxidants, magnesium, calcium, zinc, iron, copper, potassium and is low in carbohydrates and is sugar-free. This is the one that I use and love here: cacao powder.

As far as the cashew butter itself, I am using my homemade cashew butter. You can either make your own with this recipe here: Homemade cashew butter recipe. Or you can get it online. This brand is one that I like when I don’t have any homemade cashew butter on hand: cashew butter. Whichever you choose, try to use a nut butter without added sugars, salt and oil.

Making Cacao Cashew Butter Cups

Now that we have our ingredients we can move on. If you have ever melted chocolate of any kind before then you may be familiar with a double boiler. This is simply a pot with water in it and then another pot above it. The top pot is where you melt your cacao butter.

This method is meant to prevent you from burning the ingredients since they are not directly on top of the heat source. You can get a double boiler online here: Double boiler.

Next, line a mini muffin pan with parchment paper liners. These just make the process so much easier.

Melting Cacao Butter

First, measure out your cacao butter. Since the cacao butter is rather solid you may need to break it up with a spoon or knife.

We are measuring out about a cups worth or 4 ounces if you have a food scale. (you can get a food scale online here: food scale).

Place the cacao butter in the upper pot of the double boiler with water in the lower pot. Over medium heat allow the water to heat the cacao butter until melted.

Stir as the cacao butter melts. Once the cacao butter is completely liquid you can add in the raw cacao powder.

Turn off the heat and stir to combine.

Transfer your melted cacao into something that will be easier to pour from. Next, carefully fill the mini muffin cups about halfway with the melted cacao.

Then scoop a small teaspoon size dollop of cashew butter into each muffin cup.

As you can see, once the cashew butter cups are filled at this point they aren’t quite visually appealing just yet.

With the remaining melted cacao go ahead and fill the cups the rest of the way.

Lastly, sprinkle a bit of sea salt over your cacao cashew butter cups before placing them into the freezer to set.

Easy Cacao Cashew Butter Cups

The cashew butter cups should only need about an hour in the freezer and they will harden. You can tell because the parchment paper liners pull away from the muffin pan and cling to the cashew cups.

Also, keep in mind that the cacao cups will harden from the outside in and the center will be the last part to set.

You can now remove the cacao cups from the pan and enjoy.

Store your chocolate cashew butter cups in an airtight container in the refrigerator for up to 2 weeks.

They don’t normally last longer then a week in my house.

Printable Recipe

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