These cashew butter caps (aka fat bombs) aren’t lacking in the healthy fat department, with both nut butter and coconut oil. I like to end my evening with one or two of these little bites to satisfy my sweet tooth.

Dark Chocolate-Cashew Butter Cups [Vegan]

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For the Chocolate Layer:

  • 1/2 cup (120 g) creamy cashew butter
  • 1/4 cup (55 g) coconut oil, melted and cooled slightly
  • 3 tablespoons (23 g) unsweetened cocoa powder
  • 2 teaspoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For the Cashew Butter Layer:

  • 2 tablespoons (28 g) coconut oil, melted and cooled slightly
  • 1/3 cup (80 g) creamy cashew butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract


  1. Line a mini muffin tin with cupcake liners and set aside.
  2. To make the chocolate layer, in a medium bowl, mix all the chocolate layer ingredients until well combined. Use a heaping teaspoon to fill the bottom of each cupcake liner. You should have about half of the chocolate mixture leftover; set aside. Place the muffin tin in the freezer for at least 10 minutes to set.
  3. To make the cashew butter layer, in a small bowl, whisk together all the cashew butter layer ingredients. Divide the cashew butter mixture evenly among the frozen chocolate cups to create the next layer. Top each with the reserved chocolate mixture, spreading it to the edges and smoothing the tops. Return the muffin tin to the freezer for at least 10 minutes to set completely.
  4. Enjoy right away or store in an airtight container in the freezer until ready to eat.


Swap out the cashew butter for your favorite nut butter, like almond or peanut, or even a seed butter for a nut-free version.


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