These decadent and delicious double chocolate cashew butter cups with raspberry chia jam are the sweet treat that you need in your life! They're no-bake, vegan and easy to make.
Why we love this recipe
Despite the mess, homemade chocolate nut butter cups are actually very easy to make. You can also customize these easy freezer treats however you want!
We love cashew butter for this recipe, but there's no reason you can't use peanut, almond or sunflower seed butter. Pistachio butter would be amazing with the double chocolate and chia jam, too!
These chocolate cashew butter cups are also vegan, naturally gluten free and on the healthier side. They make for a fun homemade Valentine's Day treat or a quick dessert any day of the week.
How to make homemade cashew butter
Homemade cashew butter comes together quickly in a food processor. It truly tastes better than store-bought because it's so fresh, but store-bought is much easier and perfectly fine in this recipe!
The best part about making homemade cashew butter is that you can customize the flavors however you like. Of course, you can make the simplest cashew butter with just one ingredient, cashews.
However, we dressed our homemade cashew butter up a bit. We added cinnamon for a hit of warming spice in these double chocolate cups. We also added coconut oil. The coconut oil adds smoothness to the cashew butter that also helps it freeze well.
Finally, because an entire chocolate casing wasn't enough, we enriched our homemade cashew butter with more cocoa powder!
How to make easy homemade chia jam
The next all-important ingredient in these double chocolate cashew butter cups is simple raspberry chia jam. Only 5 ingredients, this is the quickest and easiest jam recipe you'll find. And again, it's fully customizable!
We use raspberries for the chia jam in these nut butter cups. However, strawberry, blackberry or other fruits would work well too. We love how the raspberry seeds compliment the chia for a satisfying jam texture without all the hassle of canning or waiting.
There are a few secrets to ultra-flavorful homemade chia jam.
The first is to add a second sweetener to the fruit. We use agave for its mild flavor. You could also use other liquid non-processed sweeteners, however. Honey or maple syrup would work well.
The second key is a bit of fruit juice. We use orange juice in our raspberry chia jam recipe. The juice ensures that your berries break down well in the blender. A bit of liquid is always a good idea to help things blend smoothly.
This jam isn't traditional. Instead of using heat to reduce and thicken the fruit, chia seeds do all of the work. Chia seeds absorb almost 10 times their weight in liquid, so they're perfect for an easier alternative to traditional jam.
It does take a little while for the chia to absorb the liquid, so you may want to make it a few hours ahead of time.
The perfect homemade edible gift
Try whipping up a batch of these cut little no-bake chocolate cups for an easy homemade gift. They're perfect for Valentine's Day!
Plus, they're very kid-friendly. This is such a fun way to get the kids in the kitchen, no stove or heat necessary. That's one of the best parts about these double chocolate cashew butter cups - they're entirely no-bake!
It's probably no surprise, since you make them in the freezer, that these cups store very well frozen. You can keep them for a few weeks, if they last that long. And they make a delightful quick, on-the-go snack.
Here's how to simplify this recipe if you're short on time:
Use store-bought nut butter. Simply whisk in a bit of cocoa powder, maple syrup and sea salt to make the nut butter filling.
You can also use store-bought raspberry or strawberry jam. Just opt for something that's a bit thicker so it doesn't too messy in these chocolate cups.
More of our favorite chocolate desserts
- Classic Vegan Chocolate Cupcakes
- Homemade Vegan Peanut Butter Cups
- Dark Chocolate Dipped Figs with Flaky Salt
- Vegan and Gluten Free S'mores Brownies
- Vegan Chocolate Pie with a chocolate cookie crust
- Homemade Twix Bars (vegan & GF)
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Dark chocolate cups filled with homemade chocolate cashew butter and homemade raspberry chia jam...this is one of our most popular recipes for a good reason!
Raspberry Chia Jam:
- 1 cup raspberries (fresh)
- 2 tsp agave
- 1 tbsp orange juice
- pinch sea salt
- 3 tbsp chia seeds
Chocolate Cashew Butter Filling:
- 1 ½ cups raw cashews
- pinch salt
- 2 tbsp cocoa powder
- 4-5 tsp melted coconut oil
- ½ tsp cinnamon
- 1 tbsp maple syrup
- 8 oz dark chocolate, melted with 1 tbsp coconut oil
- Sea salt + crushed rose petals for topping
Raspberry Chia Jam:
- Blend all ingredients except chia. Pour into a bowl and stir in chia seeds. Let refrigerate for 2 hours to thicken.
Chocolate Cashew Butter:
- Add raw cashews to a high speed blender or food processor. Blend until they reach a smooth consistency, frequently pausing to scrape down the sides.
- Add in remaining ingredients and continue to blend. The whole process may take up to 10 minutes of blending, so be sure your blender or food processor can handle the heat!
- Line a mini muffin tin with mini muffin liners.
- Chop dark chocolate bars and melt over double boiler with about 1 tbsp of coconut oil, stirring frequently. Alternatively, melt in microwave, stirring every 30 seconds until completely melted.
- Spoon about 1 tsp of chocolate into each muffin tin. Be sure to coat the sides of each muffin tin - you can achieve this with a pastry brush. Let harden in fridge or freezer (about 10 mins).
- Once hardened, spoon in cashew butter to fill to halfway point. Then, add a small layer of chia jam, leaving space at the top to fill with remaining dark chocolate. Sprinkle with a touch of sea salt and return to refrigerator or freezer until completely hardened. Enjoy!
To simplify, swap the homemade cashew butter with your favorite store-bought version. The same goes for the jam - store-bought works just fine if you're in a pinch.
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: chocolate cashew butter cups