Chocolate Cashew Butter Swirled Candy Cups


  • For the chocolate bottom layer
  • Enjoy Life dark chocolate chips – 1 cup
  • Extra virgin coconut oil – 3 tbsp
  • Smooth cashew butter – 3 tbsp (any smooth nut butter you like will work)
  • For the cashew-honey-vanilla layer
  • Coconut oil – 3 tbsp
  • Raw honey (or pure maple syrup for vegan) – 1 tbsp
  • Smooth cashew butter – ¼ cup + 2 tbsp (again, any smooth nut butter is good!)
  • Pure vanilla extract – 1 tsp


Make the Chocolate Layer First:
  1. In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smooth
  2. Add the cashew butter and stir until smooth and creamy
  3. Fill your silicone heart mold (or cupcake liners) about halfway up for each cup. Put the chocolate in the freezer or refrigerator while you make the second layer.
For the Cashew Butter Layer

In another small saucepan, melt the 2nd 3 tbsp of coconut oil and the honey together over very low heat while stirring. Add the cashew butter and stir until smooth. Remove from heat, and stir in the vanilla.

Take the mold or lined cupcake pan out of the freezer and carefully spoon a little bit of the cashew butter-honey mix into each heart over the chocolate. Take a toothpick and gently swirl the cashew layer into the chocolate (have fun with the designs!)

Put in the freezer until completely set, then remove from freezer. You should be able to easily pop each chocolate out from the mold or cupcake liners

Serve and enjoy! Store leftovers in the freezer or refrigerator to keep them solid. The chocolate layer will be hard and the cashew layer creamier.

Recipe from:


Share Button

Support us!

If you like this site please help and make click on the button below!