Vanilla Cashew Butter Cups
Vanilla Cashew Butter Cups for the big-time healthy dessert win! This delicious (and easy to make!) spin-off of peanut butter cups are as decadent as the original but made with only 5 ingredients and they're all good for you.
Vanilla Cashew Butter Cups. Because I love us. And I love Reese's Peanut Butter Cups. And we deserve to eat all the good things.
And speaking of all the good things, those beauties are made with five nice, normal, good for our bodies ingredients. You know, like dark chocolate (antioxidants!) and cashews (healthy fats and protein!) You get to choose whether you want to make them with honey or vegan-friendly (and delicious) maple syrup. Then all you need is a splash of vanilla and a sprinkle of flaky sea salt and you're in cashew butter cup heaven.
All the cashew butter cups love
♡ Get transported back to your peanut butter cup filled childhood and feel good about it.
♡ Keep these babies on your counter. Or in your fridge. Your choice. (These nut butter cups won't melt into a blob at room temperature like most recipes.)
♡ They're crazy easy to make. If you can melt, mix, and pour then you can make these.
♡ Dark chocolate and sea salt because there is no better combination.
♡ Creamy cashew butter that's lightly sweetened and with a hint of vanilla is EVERYTHING.
♡ Wrap everything up in easy to pick up (and super cute) chocolate cups and feel the love.
Healthy cashew butter cups
But don't make them (or not make them!) because of that. Make them because they're ridiculously delicious.
Then share them with your friends and watch their minds be blown.
When my handsome man took his first bite of one he said to me, “Holy damn woman what is this magic?” When I told him they were vegan/ paleo cashew butter cups he looked at me like I was trying to pull a fast one on him.
Healthy desserts aren't supposed to taste this good.
Properly melt chocolate
The reason most nut butter cups recipes fail is that they don't give directions for properly melting the chocolate. The majority of the recipes call for melting the chocolate with coconut oil, which makes it pourable but it will never fully harden at room temperature.
Unless we're talking about ice cream, I don't want to have to keep my healthy desserts cold in order to keep them from melting all over the counter!
Tempering chocolate is just a fancy way of saying melting chocolate. But you do have to know how to do it properly. Let the chocolate get too hot will get you thick, spreadable chocolate. Melt your chocolate properly and you'll get silky, glossy, pourable chocolate.
How to temper chocolate (so that it hardens at room temperature)
Tempering chocolate (without a thermometer) is easy, but you need to know a couple of tricks.
1. Always start with the best chocolate you can. Quality chocolate (I'm looking at you Callebaut, Valrhona, and Jacques Torres) contain a lot of cocoa butter. More cocoa butter = better melting chocolate. But, they are expensive. I have used inexpensive chocolate (that's you, Kirkland Signature chocolate chips) but the results are not consistent. Sometimes it melts nicely, often it doesn't.
2. Melt the chocolate over very low heat. If you have one, you can use a microwave. Technically, you should take the chocolate off the heat once it reaches 115 degrees Fahrenheit. What you're really going to do is take the chocolate off the heat when most of it has melted. Let's keep this simple.
3. Then you'll add a little extra chocolate to the pan and stir it around while the residual heat melts it. That's it.
Now you can pour that chocolate into your little cups and when it hardens you can store your cashew butter cups on the counter. Where they should be, thank you very much.
Help! My chocolate seized!
Don't worry, if your chocolate isn't the pourable beauty you were wanting it to be, it can be fixed. You have two options here:
- Use it as is and call it rustic. You won't get the smooth top to your cashew butter cups like you see in the pics here. But honestly, who really cares? It will taste EXACTLY the same.
- Add some coconut oil. A spoonful of coconut oil will loosen your thick chocolate so you can pour it into the cups for maximum prettiness. Just remember that if you add coconut oil to the recipe you will have to keep these in the fridge.
Now my friends, go and devour these cashew butter cups. You deserve it!
If you love these Vanilla Cashew Butter Cups as much as I do, make sure to give them a 5-star review in the comments below!
Vanilla Cashew Butter Cups
If you love this recipe as much as we do, let us know with a 5-star rating!
- 7 ounces chopped dark chocolate or chocolate chips, see notes
- 1 cup cashew butter, see notes
- 2 tablespoons honey, or maple syrup for vegan
- 1 tablespoon vanilla
- A pinch of sea salt
- Flaky sea salt, for the tops
- Line a 12 cup muffin tin or a 24 cup mini muffin tin with liners.
- Place ⅔ of the chocolate in a pan over low heat. Once it is glossy and looks mostly melted remove it from the heat and add the remaining chocolate. Stir a few times while the residual heat melts the chocolate you just added.7 ounces chopped dark chocolate or chocolate chips
- Working one at a time, add slightly less than a tablespoon of the melted chocolate to one of the cupcake liners. Tip it on its side and rotate it so that the chocolate comes ⅓ of the way up the side of the liner. Repeat until all the liners have a chocolate coating then place them in your fridge to harden.
- Add the cashew butter, honey, vanilla, and salt to a medium-sized bowl and gently fold them together. Once the chocolate cups have hardened, divide the cashew butter between the cups. Use your finger to press it down into the cups.1 cup cashew butter, 2 tablespoons honey, 1 tablespoon vanilla, A pinch of sea salt
- Pour the remaining chocolate over the tops of the cashew butter cups then pop them back into your fridge to harden.
- Make sure to sprinkle a little flaky sea salt on top to make them totally irresistible!Flaky sea salt