Gluten Free / Paleo / Recipes

Chocolate Cashew Butter Cups

A paleo version of a classic chocolate candy. These chocolate cashew butter cups are seriously a 4 ingredient, paleo copycat to the Reese’s cups you probably love. They don’t have any refined sugar, they are gluten free, and seriously so easy to make. Did I mention they’re made with only 4 ingredients?! They’re practically asking you to make them 😉

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What Ingredients I Used:

Full measurements posted below in the recipe!

Dairy Free Chocolate Chips

Coconut Oil

Maple Syrup

Cashew Butter

That’s it- seriously! Heading


First, you’ll make a mixture of chocolate + coconut oil. I like using Enjoy Life Foods chocolate chips which you can find on Amazon. I also love Happy Day Brands vegan chips. In this recipe, I specifically used the Enjoy Life ones here. You’ll mix your chocolate chips with coconut oil, melt for 30 seconds in the microwave, stir, and repeat.

You want to keep an eye on the chocolate to make sure it doesn’t burn. You can always heat it up more so make sure you’re stirring it well and as soon as it seems completely melted you’re good to go!

Once the chocolate is melted, line a mini cupcake pan with mini cupcake liners. You’ll pour chocolate into each cup (16-18) about halfway up. You should use about 1/2 of your chocolate mixture at this point. The nice thing about this recipe is that the ingredients don’t have to be exact in each cup! Some have more chocolate, some have more cashew butter.

You’ll put the cupcake pan in the freezer for an hour, until the chocolate layer is hardened. When the hour is almost up, you’ll start making the cashew butter mixture for the middle.

Now the center, cashew butter mixture is the star of the show here. I love chocolate don’t get me wrong but having the perfect middle of the dessert is KEY here. I like to add a little maple syrup to the cashew butter to sweeten it. Also it would be sooooo delicious with a flavored cashew butter. I’ve been dying to try this cinnamon vanilla one. Doesn’t that sound amazing?!

I used a plain cashew butter. You can use any nut butter you have on hand, I’m just partial to cashew butter lately. You’ll mix the cashew butter with the maple syrup then spoon a little bit into each cup. You can take a knife and flatten/smooth out the nut butter if you want it to be nice and pretty. If you want to simplify the process, skip this step.

After you’ve added the nut butter mixture to each cup, you’ll pour the remaining chocolate over each cup. You should have plenty to coat each one well. Then place them back in the freezer for another hour or two until the top chocolate layer has hardened.

How To Store Them:

You can store them in either the freezer or the fridge. They keep longer in the freezer (3 months is probably a good estimate) but the texture is better in the fridge. They keep about 5-7 days in the fridge. Hope you all enjoy these chocolate cashew butter cups as much as we did over here! We didn’t stop snacking on them all weekend.

Other Paleo Desserts:

Paleo Chocolate Donuts

Paleo Chunky Monkey Bars

paleo chunky monkey bars on a white plate

5 Ingredient Brownie Bites

5 ingredient brownies on a white plate

Paleo Protein Bites

Shop The Recipe on Amazon:

Chocolate Cashew Butter Cups

A paleo version of the classic Reese’s cups. Paleo, Gluten free, dairy free, and made with only 4 ingredients! A great healthy dessert.


1 1/4 cup chocolate chips 

2 tbsp coconut oil 

1/2 cup cashew butter

2 tbsp maple syrup 


  1. Line a mini cupcake tin with mini cupcake liners. I made 16 mini cups here so that’s how many to line.
  2. In a bowl, mix together 1 1/4 cup chocolate chips with 2 tbsp coconut oil. Melt for 30 seconds, stir, and repeat this until the chocolate is melted.
  3. Fill the cups halfway with the chocolate. You should have about 1/2 the chocolate mixture leftover.
  4. Place the pan in the freezer for an hour.
  5. When the hour is almost up, get another bowl out and mix the cashew butter + maple syrup together.
  6. Remove the pan from the freezer and spoon the cashew butter mixture into each cup. You’ll want to almost fill each cup here. You can take a knife to smooth it out if you want your cups to be flat on top but can also skip that step.
  7. Use the rest of your chocolate mixture and cover each cup.
  8. Place back in the freezer for another hour or two, until the chocolate is completely hardened.
  9. Store in the fridge or freezer.