These bites are mini white chocolate cups that encase colorful superfood filling, making them an ideal treat for when you’re craving something sweet that melts in your mouth. The dairy-free white chocolate is made from a blend of cacao butter and cashew butter while the filling is a blend of cashew butter, supergreens, acai powder, and beet juice. Top them with freeze-dried raspberries or your favorite freeze-dried fruit.

Superfood White Chocolate Cups [Vegan, Gluten-Free]



For the White Chocolate:

  • 1 cup raw cacao butter
  • 3 tablespoons cashew butter
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract or powder

For the Superfood Filling:

  • 2 tablespoons cashew butter
  • 2 tablespoons maple syrup
  • 1 teaspoon supergreen powder
  • 1 teaspoon acai powder
  • 1/2 teaspoon coconut water
  • 1/2 teaspoon beet juice/concentrate
  • 4 tablespoons ground almonds

For the Topping:

  • Freeze-dried raspberries


  1. First, make the superfood filling. Grab two small bowls and divide the cashew butter and maple syrup between each. In one, mix in the supergreen powder and coconut water; the other, the acai powder and beet juice/concentrate. If either mixture is a little too sticky, add enough ground almonds to form a smooth paste.
  2. Roll each mixture into three balls and place onto a small board lined with greaseproof paper and chill in the refrigerator to firm up for a good hour.
  3. Now make the white chocolate: Carefully melt the cacao butter in a glass bowl over a pan of simmering water until completely melted. Remove from the heat.
  4. Either whisk in the cashew butter, maple syrup and vanilla or place in a blender and whizz up – you don’t want any lumps.
  5. Using 4-6 individual silicone bun/muffin moulds (place each one in a standard bun/muffin tin), spoon about 2 tablespoons of the melted cacao butter mixture into each one, then freeze for 15 minutes.
  6. Remove the superfood balls from the refrigerator and flatten each one into a circle.
  7. Remove the tin from the freezer and place a superfood filling disk on top of each firmed up base. Now spoon over 2 tablespoons of the remaining cacao butter mixture over each one to cover and reach the top of the cases.
  8. Return to the freezer for at least 1 hour until solid.
  9. When you’re ready to serve, simply pop out the freezer and sprinkle with some freeze-dried raspberries.