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 and super easy to pop out of the freezer for an easy afternoon treat.
If anyone wants to come over, we just made about 100 of these Double Chocolate Cashew Butter Cups. Our kitchen is a mess & we’re willing to pay you in dark chocolate 🙂
Homemade Nut Butter Cups: Easier than you think
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 in all honesty, we only used cashew butter because we’d already had peanut butter for breakfast! While we strongly encourage using cashew butter there’s certainly 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!
How to make homemade cashew butter
Another thing that’s easier to make than you think! Homemade cashew butter comes together quickly in a food processor. It truly tastes better than store-bought because it’s so fresh. And 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 inside these double chocolate nut butter cups.
Finally, because an entire chocolate casing wasn’t enough, we enriched our homemade cashew butter with more cocoa powder! Speaking of chocolate…we used FlavaNaturals dark chocolate both for the outer shell and for the chocolate cashew butter filling. We recommend making extra cashew butter. It’s delicious on toast, pancakes like these gluten-free gingerbread oatmeal ones or these raspberry chocolate chip waffles for breakfast!
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. First is to add a second sweetener to the fruit. We use agave for it’s 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.
With all this blending of homemade cashew butter and chia jam, you may be wondering, what’s the best blender? Well, we’ve got recommendations for you. On the ultra high-end of the blender spectrum, we love our Vitamix. As nearly every day blender users, it’s a worthwhile investment. Blendtec is another high-quality option. We love this version, which comes with a smaller jug that’s great for blending up smaller batches of sauces. And for a more affordable option, Ninja also makes a great blender.
Chocolate Cashew Butter Cups Make an Easy & Delicious Homemade 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. (Yes, we eat chocolate every day.)
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 chia jam if you prefer!
For more delicious, chocolatey treats like these cashew butter cups, try out these recipes:
- Classic Vegan Chocolate Cupcakes
- Homemade Vegan Peanut Butter Cups – way better than Snickers 🙂
- Dark Chocolate Dipped Figs with Flaky Salt
- Vegan and Gluten Free S’mores Brownies
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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
- 4 tsp blood orange/orange juice
- pinch sea salt
- 3 tbsp chia seeds
Chocolate Cashew Butter Filling:
- 1 1/2 cups raw cashews
- pinch salt
- 2 tbsp cocoa powder
- 4–5 tsp melted coconut oil
- 1/2 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.