Cashew Butter + Chocolate Cashew Cups

2 Recipes in 1 Blog

Learn to make your own creamy cashew butter and chocolate cashew butter cups with this simple, guilt free 4 ingredient recipe. If you’re a fan of peanut or almond butter cups, you will love these!

Chocolate Cashew Butter Cups

Cashew Butter

“Why cashew butter?” you may be asking. Great question! A lot of my inspiration for recipes and ingredients comes from the things that I eat on a daily basis whether that’s at a restaurant or in my own kitchen. I recently learned about a plethora of food allergies I have, almonds, peanuts and hazelnuts being some of the most severe. As a result, I can’t really eat most processed foods; it’s a blessing and a curse because damn processed food can be delicious but at the same time my body is thanking me for cutting out the junk. Anyway, this is all to say I can no longer indulge in the occasional Reses Peanut Butter Cup or even one of those fancy almond butter cups from Whole Foods.

So I get creative with my ingredients and make things myself! Making nut butter is so easy; if you’ve ever been to a health food store you’ve probably seen those huge coffee grinder like machines full of peanuts to grind your own peanut butter. It really is that easy, and this recipe is no different (except the kind of nut we’re using!)

Even if you’re not allergic to all the most popular nuts, you need to try these recipes. Cashews are better than peanuts in basically every way so you can imagine how superior these Chocolate Cashew Butter Cups are.

Guilt Free Chocolate Cashew Butter Cups

Not only are these recipes easy and delicious, they are also healthy! With simple, recognizable ingredients like coconut oil, dark chocolate, cashews, salt and NO added sugar you know exactly what is going in your body.

Before We Get Started…

Click on the tags below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

Wheat FreeMilk & Dairy FreeSoy FreeEgg FreeShellfish FreeFish FreePeanut Free


Chocolate Cashew Butter Cups

Cashew Butter Chocolate Cups

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-12 chocolate cups 1x


These cashew butter cups are full of flavor and the perfect substitute for anyone with almond or peanut allergies!



For the Cashew Butter:

  • 1 tsp salt
  • 2 cups cashews

For the Chocolate Cashew Butter Cups:

  • 2 cups dark chocolate nibs or chips (make sure they are soy free if that’s what you need! A lot of chocolate from stores contains soy lecithin)
  • 1 tbsp coconut oil


For the Cashew Butter:

  1. Preheat oven to 350 degrees and spread cashews out on a baking sheet lined with parchment paper. Roast for 5 minutes, then flip the cashews and roast for another 3 minutes.
  2. In a food processor or blender add cashews and salt. Blend on high until desired consistency is reached.
  3. Store leftover butter in a jar in the fridge for up to 2 months.

For the Chocolate Cashew Butter Cups:

  1. While the cashews are roasting, melt the chocolate and coconut oil on a double boiler and remove from heat. Spoon 1 tablespoon of chocolate into cupcake lined tins and shake the tray to create an even layer of melted chocolate. Place the cupcake tray in the freezer for 15 minutes or until chocolate has hardened completely.
  2. Add 1 tablespoon of nut butter on top of the chocolate layer, smoothing it out to create an even layer.
  3. Finally, add the remaining 1 tablespoon of chocolate on top of the nut layer and freeze for 15 more minutes or until fully hardened. Pop the cups out of the liners and enjoy!
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Keywords: allergy friendly, peanut allergy, cashew butter cups


For more desserts by Salima’s Kitchen click here


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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