If you think a peanut butter cup is good, wait until you try cashew butter cups! Creamy, chewy and delicious and with only 5 ingredients. Make a batch and keep them in the fridge for quick and easy snacks!
If you haven’t tried cashew butter; now is the time to start! I’ve used it in a few recipes lately, and I am really loving the taste and the texture. It is a super creamy addition to sweet treats.
You can make it yourself by blending cashews. Alternatively, buy ready-made, which is what I have done for this recipe.
How to make cashew butter cups
These cashew butter cups are super easy to make. Firstly make the base. In a food processor, combine cashew butter with cashews, medjool dates and some ground almonds (almond flour). Blend these four ingredients until you get a lovely soft dough. It should be quite soft and sticky from the dates and the cashew butter. However, if it doesn’t seem sticky enough, add a little water (1-2 tbsp) and blend again.This will be the case if your dates are a little harder.
Next, separate the mixture into 10 equal sized pieces and press down into a cupcake tray. I used a silicone one, but you could also use a metal one with cupcake cases.
Refrigerate the bases whilst you melt some chocolate. Once the chocolate is melted, pour a spoonful onto each base and top with an optional swirl of cashew butter. The easiest way to do a swirl is to add a little tsp of the cashew butter onto the melted chocolate and use a knife or a chop stick to give it a little swirl.
Put them back in the fridge to set and that’s it!
This recipe only uses 5 store-cupboard ingredients:
- Cashews
- Ground almonds (almond flour)
- Medjool dates
- Cashew Butter
- Dark chocolate
What are the nutritional benefits of the ingredients?
Cashew nuts
They provide a lovely texture to the base of the bars and are great for you too. They’re a good source of healthy monounsaturated fats, and contain essential minerals like magnesium, copper, and zinc.
Medjool dates
My preferred sweetener for sweet treats is always dates! And medjool dates are the best! They are naturally sweet and packed with fibre. They’re also a good source of potassium, magnesium and manganese which adds to their nutritional profile.
Almond Flour (ground almonds)
I’m in the UK so we call them ground almonds – but in the US and other countries its more commonly known as almond flour. This is the base of the cashew butter cup. And rather than wheat flour, almond flour contains so many more nutrients including healthy fats, plant-based protein, as well as being naturally gluten-free. It is also a great source of Vitamin E and magnesium.
Cashew butter
Like cashews, cashew butter is good source of healthy monounsaturated fats, and contain essential minerals like magnesium, copper, and zinc. As always, if you are using a shop-bought nut butter, check your ingredients. They, ideally, should only contain nuts (and maybe some salt).
Dark Chocolate
You will know by now that dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids.
Storage and Shelf Life
Once prepared, refrigerate for at least 30 minutes until harder. Once the chocolate is set, remove from the tray. Store them in an airtight container in the refrigerator for 7-8 days.
They also freeze well, and can be frozen for up to three months. This makes them a great option for prepping ahead. Just ensure to take out of the fridge or freezer and let it sit at room temperature for a few minutes, to soften slightly. Or you can defrost overnight in the fridge.
Try them for yourself and let me know what you think in the comments!
Recipe Tips
- Nut butter swaps: I have used cashew butter in this recipe, but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. Try and use quite a smooth and runny one so the base is sticky as you mix it. If it doesn’t seem very sticky as you blend, then add a little more as you mix, so it comes together.
- Need more sweetness: I haven’t used maple syrup or another sweetener in this recipe as I think the dates are sweet enough. However, if you have a sweeter tooth, add a tbsp or two of maple syrup as you blend.
- Chocolate choice: I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
- The softer the dates the better: I use very soft Medjool dates. I don’t pre-soak them. If your dates are harder, try soaking in boiling water for 20-30 minutes. Drain fully before using.
- Sweet and salty: I use a little pinch of sea salt in the base. This is optional, but I think it enhances the flavour.
If you enjoyed these Cashew Butter Cups, check out these other nutty recipes:
5 Ingredient Peanut Butter Bar
Cashew Butter Cups
Ingredients
Base ingredients:
- 12 large medjool dates pitted
- 1 cup raw, unsalted cashews (140g)
- 1 cup ground almonds almond flour (100g)
- 1/3 cup raw, unsweetened cashew butter (80g)
- Pinch sea salt optional
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- 2 tbsp cashew butter optional
Instructions
- Pit the dates, and add to a food processor with the cashews, cashew butter and ground almonds. Blend until a sticky ball forms. If the mixture seems too dry as you blend, add 1-2 tbsp of water (will depend on your dates).
- Separate into 10 equal pieces and press down into a cupcake tray or cases. Press down firmly. Refrigerate whilst you melt the chocolate.
- Melt the chocolate chips in a bowl over a pan of hot water. Once melted, add a spoonful onto each base. Add a tsp of cashew butter on top and swirl it (I used a chopstick for this). Place back into the fridge to harden for about 30 minutes to 1 hour.
Notes
- Store in the fridge, to keep them nice and hard, and they will last for about a week.
- You can substitute cashew butter for any other nut or seed butter.
- I have used dark chocolate chips, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary!
- I haven’t used maple syrup as I think the dates are sweet enough. However, if you have a sweeter tooth, add a tbsp or two of maple syrup as you blend.
- I use very soft Medjool dates. I don’t pre-soak them. If your dates are harder, try soaking in boiling water for 20-30 minutes. Drain fully before using.
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