Vanilla Cashew Butter Cups

These cashew butter cups are a spin-off of peanut butter cups! They are just as decadent as the original but made from only FIVE simple, good-for-you ingredients. Creamy cashew butter is enveloped in rich dark chocolate, delicately sweetened with honey and vanilla, and finished with a hint of salt. It’s a little cup of heaven!

Few things compare to biting into one of these cashew butter cups. You break through the glossy chocolate top, sink straight into the soft, creamy nut butter, then hit that rich chocolate layer at the bottom. The contrast of textures is so satisfying, and the flaky sea salt cuts the sweetness in the best possible way.

I keep a stash of these on hand for all the little moments that call for a treat. They’re perfect with a cup of coffee, as an afternoon pick-me-up, a reward for finishing something on my to-do list, or an easy dessert. Or honestly — just because.

Ingredients notes

These cashew butter cups are made with everyday ingredients. This is what you need:

Honey : You can also use maple syrup in a pinch or to make them vegan cashew butter cups.
Other ingredients : Dark chocolate or chocolate chips, cashew butter, vanilla, a pinch of salt, and flaky sea salt for the tops.

Essential tip: Melting chocolate

The key to perfecting your nut butter cups is nailing the chocolate melt. Tempering chocolate is a fancy way of saying melting chocolate! It’s worth spending time on the tempering process, as overheating it will make it too thick and difficult to spread or pour. Getting it just right will lead to silky, glossy, pourable chocolate! Some recipes suggest adding coconut oil when melting, which makes it easier to pour but prevents it from fully hardening at room temperature. So, how do you properly temper chocolate?

How to temper chocolate

Tempering chocolate (without a thermometer) is straightforward with a few tips! Here are some tricks to keep in mind:

Quality : This one is simple – good quality chocolate will melt better. Start with the highest-quality chocolate within your budget. Brands like Callebaut, Valrhona, and Jacques Torres boast high cocoa butter content. Sure, they’re a splurge, but the results speak for themselves. Cheaper options (we’re talking about you, Kirkland Signature chocolate chips!) can be inconsistent.
Melting: Melt the chocolate over low heat. If you have one, you can use a microwave. Technically, you should remove the chocolate from the heat once it reaches 115°F. To keep things simple, remove the chocolate from the heat when most of it has melted.
Additional chocolate: Add a little extra chocolate to the pan and stir it in while the residual heat melts it. That’s it! It will be silky enough to pour into your nut butter cups, and it’ll harden up sufficiently that you can keep them on the counter!

What to do if your chocolate doesn’t temper well

Don’t worry, if your chocolate isn’t the pourable beauty you wanted it to be, it can be fixed. You have two options here:

Use it as is and call it rustic. You won’t get the smooth tops on your cashew butter cups as shown in the photos here. But honestly, who cares? It will taste EXACTLY the same.
Add some coconut oil. A spoonful of coconut oil will loosen your thick chocolate so you can pour it into the cups for maximum prettiness. Please note that if you add coconut oil to the recipe, you will need to keep it in the fridge.

Variations to try

Craving a little twist of flavor? These cashew butter cups are super easy to customize! Here are some of our top picks:.

Add chopped nuts on top: Add a pinch of chopped nuts such as almonds, pecans, or pistachios on top of the chocolate coating for an extra crunch.
Minty fresh: Incorporate a few drops of peppermint extract into the tempered chocolate for a refreshing mint-chocolate twist.
Spices: Add a dash of ground cinnamon, nutmeg, or cardamom to the cashew butter for warmth and depth of flavor. For a spicy kick, include a pinch of chili powder or cayenne pepper.

How do I store leftover cashew butter cups?

Keep these babies on your counter. Or in your fridge. Your choice! If you temper the chocolate properly, it won’t melt on your counter, so it’s fine to keep them at room temperature in an airtight container. They keep for 1-2 weeks in the fridge. You can also store them in the freezer for up to three months, and let them thaw on your kitchen counter before enjoying them.

How do I make my own cashew butter?

Cashew butter can be pricey! You can make your own with a food processor or high-powered blender in about 10 minutes. You’ll need 2 cups of raw cashews plus one tablespoon of coconut oil to make 1 cup of cashew butter. Blend, scraping down the sides, then blend again. It should reach a nut butter consistency after around 8-10 minutes.

Where do you find the correct-sized muffin tray?

The cashew butter cups shown in the photos are made in a standard-sized muffin tin. But if you’d like smaller, snack-sized bites, you can use a mini muffin tin. To find one, check your supermarket, dollar store, or kitchenware store. You can also find a mini muffin tin online .