These cashew Raspberry Chocolate Cups have 3 elements as the name suggests;

Dark chocolate – which acts as the cup

Cashew butter filling – for that sweet salty nutty goodness

Raspberry jam – for a little something tart


They do take some patience to make but aren’t difficult to master. Once you’ve tasted one, you’ll see that they’re worth every minute spent making them. They’re decadent and chocolaty and nutty and sweet and salty and tart and absolutely delicious. They’re a nut butter cup with a bang!


A few notes on the recipe before we get there:

Use a good quality chocolate – it makes or breaks these Cashew Raspberry Chocolate Cups. I like to use Lindt 52% or the 70% if I want something darker.

I use honey which means these aren’t vegan. To make them vegan you can use maple syrup instead.

The cashew butter can be swapped for any nut butter of your choosing. If the mixture is too drippy to shape into balls, put it into the fridge to harden for a bit.

When making the raspberry jam I was specific in not wanting to use chia seeds which is often used to make homemade raspberry jam and achieve that jammy thickness. I didn’t want that seedy texture, nor did I want to bite into a cup and get a seed stuck in a tooth. Instead I simmered the raspberries on low for close to 15 minutes, constantly stirring until they thickened. Once chilled they were perfectly jammy thick!

These are rich and as such I used teeny tiny cupcake liners. I suggest keeping them on the small size; but the amount the recipe yields is largely dependent on the size of the cupcake liners. To make sure you don’t run out of ingredients you can make the cashew butter balls first, see how many that yields and fill that many cups with chocolate. And have some extra chocolate on hand in case you run out!


Cashew Raspberry Chocolate Cups


Cashew Butter and Raspberry Jam Chocolate Cups

These homemade nut butter and jam chocolate cups are the perfect treat! They're decadent with that delicious sweet, salt and tart flavor! They have 3 layers: Dark chocolate, a cashew butter centre and a tart raspberry filling.
Course: Desserts, Snacks
Dietary: Dairy Free, Gluten Free, Refined Sugar Free, Vegan, Vegetarian, Wheat Free
Servings: 12 cups


  • 140 grams dark chocolate 52% and up
  • maldon sea salt

Cashew butter centre

  • 1/3 C cashew butter
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • pinch Salt

Raspberry filling

  • 1 C raspberrries fresh or frozen
  • 1 tbsp honey

You will also need

  • mini cupcake liners


  • Start by making the raspberry filling. Add raspberries to a medium pan along with honey. Cook on a low flame, stirring often. The raspberries will become juicy, allowing you to mash them with a wooden spoon. They’re ready once they’ve reduced and thickened into a sauce. This takes 10-15 minutes. Keep your flame low so that they don’t burn out. Remove from heat and allow to cool completely. It thickens even more once cooled down. To cool them down faster, you can transfer the raspberries to a container and place in the fridge.
  • To make the cashew butter filling, add all ingredients to a food processor and process until fully combined. Set aside.
  • Melt your chocolate in the microwave or by using a double boiler.
  • Spread out your mini cupcake liners. I spread them on a baking tray so that it’s easy to transfer them to the fridge to set.
  • Spoon chocolate (about a tablespoon) into each liner. Then turn the liner around to coat it’s inside. Continue to until you’ve coated all 12-14 liners (depending on how big they are). Remember you are not using all the chocolate, you still need chocolate to top it with. Place the chocolate cups into the fridge to harden. If you want the walls of the cups to be thicker, take them out the fridge when they have hardened just a little bit and move each liner around to get the chocolate at the bottom to coat the wall.
  • Once the first chocolate layer has set, scoop 1 teaspoon measurements of the raspberry jam into each cup.
  • Then scoop 1 tsp measurements of the cashew butter into little balls and place them on top of the raspberry jam. If they’re a little big you can squish them down so that raspberry jam comes up the sides.
  • Cover the cashew butter and jam with more melted dark chocolate. Sprinkle with some flaky sea salt and place in the fridge to set.
  • Store in the fridge in an airtight container for up to 10 days.


  1. You can use maple syrup instead of honey to make these vegan.
  2. You can use any nut butter instead of cashew butter.

Cashew Raspberry Chocolate Cups

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