These 3 ingredient cashew cups are a great option for a quick treat! And at less than 150 calories per piece, they are a healthy option too.
They don’t need baking and are great for snacks on the go or for an easy packed lunch treat.
A bit like an energy ball, but a tiny bit fancier!
The ingredients you need to make these 3 ingredient cashew cups are:
- Cashews
- Dates
- Dark chocolate
They are super easy to make. Simply blend the dates and cashews in a food processor, roll into balls and press down into a mini cupcake tray. Press your finger into each one (or the handle of a wooden spoon) to make an indent and pour in some melted dark chocolate.
And if you don’t have the cupcake tray, you can easily roll into a ball make an indent and pour the chocolate in that way. Even easier.
Storage & Shelf Life
These cashew cups will last for up to a week in the fridge.
They can also be frozen for up to 3 months.
Recipe Tips
- I use large soft medjool dates for the recipe. If your dates are harder, then try soaking in boiling water for 20 minutes and draining before using.
- I have used cashews but if you would rather substitute with other nuts then this recipe is very flexible.
- If possible, use a dark chocolate that is at least 70% cocoa solids.
If you enjoyed these 3 Ingredient Cashew Cups, why not try these:
5 Ingredient Peanut Butter Bars
3 Ingredient Cashew Cups
Ingredients
- 1½ cups soft medjool dates (200g)
- 1 cup cashews (140g)
- Pinch sea salt optional
- 1/2 cup dark chocolate chips (75g)
Instructions
- Pit the dates and add to a food processor with the cashews. I don’t soak the dates as mine are very soft, but if yours are harder try adding a tbsp or 2 of water as you blend. Also, add a little sea salt as you blend (if you want a more salted caramel flavour).
- Roll into balls and pop into a mini cupcake tray(or cases) and press a finger or the handle of a wooden spoon into each one to create a small indent.
- Melt the dark choclate in a bowl over a pan of warm water and pour a spoonful into each one. Refrigerate to set.
Notes
- Store in the fridge to keep them nice and hard and they will last for about a week. They can be kept out the fridge if you prefer a softer texture.
- I use large, soft medjool dates for the recipe. If your dates are very hard then try soaking in boiling water for 20 minutes and draining before using.
- I have used cashews but if you would rather substitute with other nuts then this recipe is very flexible.
- If you don’t have the mini cupcake tray then you can use paper cases. Alternatively, roll into ball and coat in chocolate,
The cashew cups look delicious
They really are! And super easy too x
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Soo cool..I will make them
Enjoy!
Thank you for recipe.
You’re welcome!
2nd time I made them,I also threw in a few minced maraschino cherries and toasted coconut to taste. Raised the bar!!
They sound like lovely additions Cyndi!
I think I will try this but with coconut too. Yumm!
Let me know how it turns out!
Thank you for this wonderful recipe! I made it for our singles ministry and they loved it! I added melted Enjoy Life dairy free chocolate chips for my filling and sprinkled a lil sea salt on the chocolate (I forgot to add it 🙈) on one half and added some orange zest and sea salt on the other half 🤤
Glad they all liked it. And loving the idea of the orange zest!
I think I will try this using an ice cube tray.
Great idea x
These are a delicious treat! I don’t have a lot of experience with dates, so wasn’t sure if mine were large or not. In some of your other recipes, you included the weight for the dates. I think this would be helpful here.
Hi, yes I need to go through my other recipes and update the measurements. Glad you enjoyed them!
Hello, I have made these cute cashew cups to raves! Question: Could I add something (oil, corn syrup, etc.) to the melted chocolate? Taking the cups out of the refrigerator to eat was tough on the teeth as the chocolate was super hard. Maybe a chocolate ganache? Thanking you in advance for your ideas.
You can either add a tbsp of a nut butter like almond or peanut or instead add 2 tsp of coconut oil when you are melting the chocolate.