The most heavenly, moorish treat for all chocolate lovers, these simple cashew butter cups are as a sweet snack gets. Smooth, rich and melt-in-the-mouth delicious, go ahead and make a batch as they can be stored in the fridge until you’re ready to enjoy them again.


(Yields 20) Per cup: 112 calories, 2g protein, 6.5g carbs. 9.3g fat For the chocolate cup:

  • 110g virgin coconut oil, melted
  • 45g raw cacao powder or unsweetened dark cocoa powder
  • 105g pure maple syrup

For the Cashew Butter Filling:

  • 125g smooth creamy cashew butter
  • 1 tsp vanilla extract or vanilla powder

Fresh raspberries, to serve


  1. Lay out small cupcake cases on a large tray.
  2. In a small bowl, combine the melted coconut oil and cacao powder until smooth, then stir in the syrup until a smooth chocolate sauce forms. In a separate bowl, mix together the cashew butter and vanilla.
  3. Pour a thin layer of chocolate sauce into the bottom of each cupcake case. Place in the freezer for 10-15 minutes to set, then remove from the freezer and divide the nut butter into each.
  4. Pour the remaining cacao mixture on top and place back into the freezer to set for 30 minutes. After 10-15 minutes, pop a raspberry on top of each cup and return them to the freezer.
  5. Serve chilled and store in the fridge as these cups will melt quite quickly at room temperature.
  6. Keep them in an airtight container in the fridge for up to a week.
For more tasty recipes check out Rosanna‘s new book, Eat Yourself Fit!

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