Salted Dark Chocolate Cashew Butter Cups

Cashew Butter Cups - The Fit Peach

Salted Dark Chocolate Cashew Butter Cups

paleo, vegan, dairy-free, gluten-free

I think we can all agree Reese’s cups is the best candy. Anything chocolate and nut butter and I’m there. That’s why I healthified the standard suga- and-additive-filled nut butter cup and used real, whole ingredients to create these masterpieces. These dark chocolate cashew butter cups are THE REAL DEAL people!

Cashew Butter Cups - The Fit Peach

These homemade nut butter cups are super easy to make and anyone can do it! It just takes a little patience which is by far the hardest part of the whole process. All you do is melt some high quality chocolate, spoon in some nut butter, add some more chocolate on top, and sprinkle some sea salt over top. Pop em in the freezer for a couple hours and you’ve got yourself a gourmet nut butter cup. Congrats, treat yourself to the biggest one in the batch 😉.

One of my favorite nut butters is cashew butter. It has a rich, creamy texture to it and is perfect for spreading. You can use any nut butter your heart desires in these chocolate cups. I’m also a huge fan of almond butter (holy YUM), pecan butter (hard to find but worth the adventure), and natural peanut butter (can’t go wrong with a classic).

Healthy Nut Butter Cups - The Fit Peach

Everyone will be able to get behind these healthy sweet treats. I say ‘treat’ like these are only meant for special occasions but I’ll be honest in that they are always sitting on the top shelf of my freezer, ready for me at a moment’s notice. I keep them in the freezer because I enjoy the cold, hard chocolate coating. I just let them sit out for 2-3 minutes before biting right into one. However, you can definitely keep a batch in the fridge.

Paleo Dark Chocolate Cashew Butter Cups - The Fit Peach
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Salted Dark Chocolate Cashew Butter Cups



  1. Pour chocolate chips into a skillet and heat over low heat. Stir the chocolate continuously until all chips are melted (if you leave it on the stove without stirring, it will burn)

  2. Place silicone muffin liners into a muffin tin (you can also use paper liners)

  3. Spoon a large spoonful of melted chocolate into each liner (just enough to fill the bottom of the liner)

  4. Place in freezer for 10 minutes while you make the nut butter filling

  5. In a bowl, mix cashew butter, vanilla, and almond flour until creamy

  6. Spoon nut butter mixture into the muffin liner on top of the frozen chocolate layer. Press down on the nut butter so that it is flat on top but leave some room between the edge of the chocolate and the edge of the nut butter dollop

  7. Spoon another large spoonful of melted chocolate over top of the nut butter so that it covers it completely

  8. Sprinkle a dash of sea salt over top and place in freezer for at least an hour

  9. Once frozen, take the tin our of the freezer, unwrap the chocolate cups and enjoy!


The Fit Peach