top of page

Almond Cashew Butter Cups

A couple of years ago I had a friend who was trying to cut back on sugar in her diet. She called me one day around Easter time and said "Jackie, I just want a reese's peanut butter egg!!"

I rattled off a recipe for her to make her own at home and make them much healthier. Then thought...interesting I should actually try that!

Turns out they're delicious!


Chocolate Coating:

4 tbsps of coconut oil

3-4oz Dark Chocolate chips* (my favorites are Bake Believe dark chocolate chips or Trader Joe's 100% cocoa)

Tsp of Vanilla

Honey to taste (if you use 100% cocoa chips)


1/2 cup of homemade almond butter

1/2 cup of homemade cashew butter (see homemade nut butter post)

Blended together well. **

Melt the coconut oil, chocolate chips, vanilla and honey together in a small pot. Stir as it all melts so it is well mixed. Then get a mini cupcake tin. Pour or spoon just enough chocolate into each spot to coat the bottom. Then scoop about a tsp of your cashew almond butter into each spot. You can do a little more or less based on your preference. Finally, pour or spoon the remaining chocolate on top of each cup until the nut butter is completely covered.

Place in the fridge or freezer until it becomes solid. Remove from the cupcake tin with a knife or fork and enjoy!

Store in the fridge in freezer otherwise they will melt!

*100% cocoa powder can be used instead of chocolate chips. However, you have to stir consistently to get the powder to fully mix in and not become chunky.

** you can also add a touch of honey and a little vanilla or your nut butter mix for a little extra flavor!

17 views0 comments

Recent Posts

See All


bottom of page