Craving a chocolate treat but want to stick with your “clean-eating” goals? These Dairy-Free Dark Chocolate Cashew Butter Cups are made with simple, wholesome ingredients and satisfy your sweet tooth in a healthful way!


For filling:

  • 3 cups Roasted cashews
  • 1 Tbsp. Maple syrup
  • ½ tsp. Salt
  • 1 tsp. vanilla

For dark chocolate:

  • 1 cup coconut oil
  • 1 cup cocoa powder
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 3 tsp. vanilla
  • ½ tsp. sea salt + more for topping


For filling:

  1. Mix cashews, syrup, salt and vanilla in a food processor and mix for 8-10 minutes until smooth nut butter forms. *Keep mixing for the entire 8-10 minutes or the nut butter will be crumbly!
  2. Set aside.

For dark chocolate:

  1. In a small saucepan, melt coconut oil over really low heat. (If it’s not low enough the oil will separate from the cocoa when you mix together.)
  2. As soon as coconut oil is liquid, remove from the stove and mix in rest of the ingredients.


  1. Line 2 muffin tins with paper liners. Spoon just enough chocolate into each liner to cover the bottom. Place in freezer to harden for 5-10 minutes.
  2. Remove from freezer.
  3. Place a small ball of cashew butter filling (about ½ Tbsp.) in each liner. Gently press finger down to flatten the ball.
  4. Spoon more chocolate into each one until the filling is covered. Sprinkle with sea salt and place in the freezer again to harden for 20-30 minutes.
  5. Once chocolates are hardened, remove from freezer and enjoy! *If too frozen, allow to soften at room temperature for a few minutes.
  6. Store in fridge for best results.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.