Chocolate, Coconut & Cashew Butter Cups

Chocolate, coconut, cashew butter cups

I find the easiest way to make homemade chocolates is to use a mini muffin tin and that way I also get to make a tasty filling.  This recipe is for a dark chocolate that’s deep and rich in flavour.  If you’re not a fan of dark chocolate you might not like these, but I still think you should give them a try.  They’re different than store bought dark chocolate, melt in your mouth and you might just be surprise.  You can adjust the amount of cacao powder too, if you find them too dark.

Coconut oil and cocao powder

Although dark, this chocolates till melts in your mouth.  And the filling, can we just talk about it for a second?  It reminds me of some childhood treat that I can’t recall.  The coconut flakes gives it a crunchy texture but the cashew butter is creamy and sweet.  So delicious!  I had a couple spoonfuls of it…….or more.

Coconut oil, cocao powder and maple syrup


Maple Syrup is one of my favourite sweeteners because if its deep caramel flavour.  You need to get good quality maple syrup though.  Seriously, once you try it you won’t go back!  Canada No. 2 or if you’re in the states get a grade B or C.  It’s less processed and contains more nutrients.

Coconut, cashew butter filling

Coconut and cashew butter filling

Chocolate, coconut, cashew butter cups

These have a crunchy, sweet filling enveloped in melt-in-your-mouth rich, dark chocolate. Unlike store bought variations that contain preservatives, refined sugar, soy, dairy and gluten these just use real food ingredients. Nutritious and tasty!

Chocolate, coconut, cashew butter cups

Chocolate, Coconut & Cashew Butter Cups
Recipe Type: Chocolate
Author: Richelle Ludwig
Prep time:
Total time:
A silky raw chocolate with a crunchy coconut and cashew filling!
  • 1 c coconut oil
  • 1 c raw cacao powder
  • 1/2 c maple syrup
  • Pinch of sea salt
  • 1/2 c cashew butter
  • 1/4 c raw honey
  • 1/4 c coconut butter
  • 1/2 c coconut flakes
  • 1 tsp vanilla
  1. Use mini muffin paper cups to fill a mini muffin pan, which yields 2 dozen. I had enough ingredients left over to also make 4 large cups using a regular muffin pan. I only have one mini muffin pan but if you have two you could make more small ones instead of the 4 large ones.
  2. For the chocolate shell mix the coconut oil, cacao powder, maple syrup and sea salt in a small pan on medium-low heat.
  3. Stir to combine while the coconut oil melts and until it’s fully mixed and smooth.
  4. Spoon a small amount into prepared muffin pan to cover the bottom of each cup and place in the freezer to harden.
  5. To make the filling soften the coconut butter (coconut manna) by placing the jar in a pot of water on medium-high heat. Once melted add the coconut butter, cashew butter, honey and vanilla to the food processor to combine.
  6. Once smooth add the coconut flakes and pulse just to combine.
  7. Remove the muffin pans from the freezer and divide the filing evenly between each cup.
  8. Spoon the remaining chocolate over the filling and placed back in the freezer to harden.
These can be stored in the fridge or freezer.

Chocolate, coconut, cashew butter cups

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