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Chocolate Cashew Butter Protein Cups

These delightful cashew butter cups are a spin-off of peanut butter cups! They are just as decadent as the original but made from only good-for-you ingredients. Creamy cashew butter is mixed with ground almonds, sweetened with dates, enveloped in rich dark chocolate and finished with a hint of salt. It's a little cup of heaven!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew butter protein cups, chocolate cashew butter protein cups, chocolate protein cups no bake, clean eating dessert or snack, no bake protein cups
Servings 12

Ingredients

Cashew Butter Center

  • 1 1/2 cups dates, soaked 30 minutes and drained
  • 1 cup cashews, soaked 3+ hours and drained
  • 1/2 cup almonds
  • 1/2 cup cashew butter
  • 1/4 cup protein or collagen peptides powder
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 1/2 cups chocolate chips
  • 2 tablespoons coconut oil

Cashew Butter Swirl

  • 1/2 cup cashew butter
  • 1 teaspoon coconut oil
  • Flaky salt

Instructions

  • Line a muffin tin with 12 paper liners. Or use a silicon muffin pan.
    Add the almonds to a food processor and process until finely ground into a flour. Add cashews, dates, cashew butter and protein powder and pulse a few times until well combined into a sticky dough.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your nut butter filling. Set aside mixture while you melt the chocolate.

Chocolate Coating

  • Melt the chocolate and coconut oil by placing in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted. Alternatively place the heatproof bowl in the microwave at 20 second intervals, stirring between each one, until melted.
    Once melted, add a spoonful onto each muffin cavity base. Using the back of a small spoon or spatula, carefully spread the chocolate up the sides of the liner, about ½ inch or so. Place the muffin tray in the freezer for a few minutes to allow the chocolate to set.
    Divide the cashew butter filling into 12 balls (about 2 teaspoons each) and then flatten into patties just slightly smaller than the base of your muffin liners.
    Remove the muffin tin from the freezer and place the cashew butter patties into the center each of the muffin liners. Leave some room around the edges of the patty for the melted chocolate to drip down around each one.
    Spoon the remaining chocolate on top of each one,starting with another 2 teaspoons and adding more if you have leftovers. The chocolate should still be melted by this point but if it's set a little, just set it back over the pan of simmering water for a couple of minutes.

Cashew Butter Swirl

  • Place the cashew butter into a small bowl. Add the coconut oil and stir with a spoon until mixed together.
    You should be able to drizzle it now but if not, add a touch more oil. Dot the tops of the cups with the runny cashew butter and gently swirl using a toothpick or cocktail stick. Sprinkle with flaky salt and return to the freezer to set completely.
    When set, remove the cashew butter cups from their paper liners and store in an airtight container or freezer bag in the fridge for up to 1 week or freezer for up to 3 months.
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