Have you ever tried to make your own candy at home? Some things like caramel can be a bit tricky, but some of your favorites, like nut butter cups, may be a lot easier than you think. I’m all about recreating healthier versions of my favorite store bought treats at home and nut butter cups are always at the top of my list.
A few weeks ago when I made dark chocolate sea salt almond butter cups, my husband immediately asked me to a version with his favorite nut butter – cashew butter. My homemade vanilla maple cashew butter is his absolute favorite and I knew that it would make a delicious nut butter cup.
These chocolate raspberry cashew butter cups take things to the next level with the addition of raspberry preserves. They’re a little sweeter side than the more traditional almond butter cup which makes them a real treat. Even though they are a bit sweeter, they’re still made with very minimal added sugar (most of the sugar comes from the raspberry preserves!) which makes them a healthier choice than store-bought candy.
These cashew butter cups may look complicated, but they’re really quite easy. All you need is a few simple ingredients, tools, and a little patience. Here’s my cashew butter making checklist:
You likely have all of these tools in your kitchen and pantry which means you could make these today! The hardest part is waiting for the cashew butter cups to firm up in the freezer. After that they’re ready for you to sink your teeth into!
2 tbsp coconut oil
1/2 cup raspberry preserves
Melt the chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth.
Fill a regular size muffin tin with paper liners. Use a tablespoon measure to pour a small amount of the melted chocolate (1-2 tablespoons) into the paper cups. Place the muffin tin in the freezer for 10 minutes or until the bottom chocolate layer is hard.
Next, drop a small spoonful of the cashew butter (1-2 teaspoons) into the center of each cup and then a small spoonful of raspberry preserves (1-2 teaspoons) into the center of the cashew butter.
Top the cashew cups with the remaining chocolate (roughly 1 tablespoon).
If any cashew butter or raspberry preservers are sticking up, just gently press it down so each cup has a smooth top layer of chocolate. Freeze for one hour or until solid. DELISH. Store in the freezer!
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This post contains affiliate links.