Chocolate Cashew Butter Cups with Strawberry Chia Jam

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If you are looking for the most delicious sweet treat, these chocolate cashew butter cups with strawberry chia jam are it!  This chocolate treat is made with my homemade chocolate cashew butter and vegan strawberry chia jam.  It’s a chocolatey, nutty and fruity treat that you are going to love!

These cashew butter cups are a seriously decadent treat that chocolate lovers are going to drool over. I love the combination of the dark chocolate, creamy cashew butter and sweet strawberry homemade jam!

These chocolate cups make a great dessert, a perfect Valentine’s day treat or would be so fun to package up and give as a gift for any occasion!

If you are looking for more dessert recipes, try my: Gluten Free and Vegan Double Chocolate Zucchini Muffins, Gluten Free and Vegan Cinnamon Raisin Oat Bread or Gluten Free Pumpkin Donuts.

Why You’ll Love This Recipe?

• It is approachable. This recipe contains several steps, but none of them are difficult or require any fancy equipment.  This recipe can be made by anyone without any special training or skills!

• It is healthy. Since you are making all the different parts of this sweet treat, you know exactly what ingredients are in it.  The chia seeds, strawberries, cashews, and chocolate all contain health benefits too!

• It is kid friendly. Kids will love this sweet treat and all the flavors and textures inside.  It is also a great recipe to get kids in the kitchen to help you with the numerous steps to make these!

Ingredients

Here are notes about the ingredients needed to make this easy recipe.  All of these ingredients can be found at your local grocery store or an online retailer.

• Strawberry Chia Jam

• Homemade Chocolate Cashew Butter

• Chocolate: Use chopped dark chocolate bars.

• Coconut oil: You will use melted coconut oil.

Step-By-Step Instructions

Here is how to make these delicious chocolate cashew butter cups.

Step 1: Line a mini muffin tin with mini muffin paper liners.

Step 2: In a double boiler, melt the chocolate with the coconut oil, stirring frequently.

Step 3: Once melted, spoon about 1 teaspoon of the chocolate into the bottom of each cup.

Step 4: Using a pastry brush, brush the chocolate up the sides of the muffin liners to create a chocolate shell.

Step 5:  Place the muffin tin in the freezer for 10 minutes to harden.

Step 6: Fill each cup about halfway full with the cashew butter and top with a small layer of strawberry jam.

Step 7: Top the strawberry jam layer with more of the melted chocolate.

Step 8: Top each cup with a single cashew and a sprinkle of sea salt and return the muffin tin to the freezer to completely harden.

Expert Tip

• Be sure to stir the chocolate over the double boiler often to prevent it from burning.

• You can use a pastry brush or the back of a spoon to brush the chocolate up the sides of the liners to create the chocolate shell.

• Be sure to leave some space at the top of the cups so you can add that final layer of chocolate without it running over the sides.

Variations

• Use store-bought nut butter and jam, if you prefer.

• Melt the dark chocolate with the coconut oil in a microwave safe bowl in the microwave.  I would heat at 15 second intervals, stirring well each time.

Serving Suggestions

Serve this sweet treat as a dessert, on a holiday treat tray or wrap them up with a pretty bow and give them as a gift!

Frequently Asked Questions

Can I use store-bought jams?

Sure.  If you are short on time, feel free to use your favorite store-bought jam.

Can I use a different kind of nut butter?

Yes.  Feel free to make my homemade chocolate cashew butter using your preferred nut.  Or, use your favorite store-bought version in its place.  Almond butter or peanut butter would both be great!

What can I do with leftovers?

Store leftovers in the freezer or the refrigerator in an airtight container.  You can keep them in the refrigerator for up to 5 days or in the freezer for up to 3 months.

More Easy Chocolate Recipes

Gluten Free Chocolate Strawberry Granola: The combination of chocolate and strawberries together is simply heaven!  Use it as a topper for yogurt or get yourself a generous size bowl and pour some milk over it.

Gluten Free Nut Free Chocolate Chip Energy Bites: Nut free and gluten free yummy energy bites that will totally satisfy anyone with a sweet tooth.

Chocolate Cherry Energy Bites: This recipe uses raw cashews, sunflower seed butter, dried cherries that get a warm water bath to rehydrate, dates, unsweetened cocoa powder, old fashioned oats,  and a little bit of dairy free plant milk.  The last step is rolling them in unsweetened shredded coconut.

If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.

Many Hugs,

Cathleen

chocolate, cashew butter, chia jam

desserts, snacks

Yield: 12

Author: Cathleen Crobons

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Chocolate Cashew Butter Cups with Strawberry Chia Jam

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Strawberry Chia Jam

• 16 oz. fresh strawberries, washed and sliced
• 2 Tablespoons honey or maple syrup
• pinch of sea salt
• 2 tsp chia seeds

Homemade Chocolate Cashew Butter

• 1 ½ cups raw cashews
• 4-5 teaspoons melted coconut oil
• 1 Tablespoon maple syrup
• 2 Tablespoons cocoa powder
• ½ teaspoon cinnamon
• pinch of sea salt

Chocolate Cups

• 8 oz dark chocolate
• 1 Tablespoon coconut oil, melted

Instructions

Strawberry Chia Jam

1. Combine all ingredients on the stove, except chia seeds. Cooking down over a medium high heat. Once they are soft you can mash them with a fork into more of a liquid.
2. Let cool for 10-15 minutes. Then add in the chia seeds. Mix well and chill for 1 hour.
3. Store in the refrigerator, in an airtight container, for up to 7 days.

Homemade Chocolate Cashew Butter

1. Add raw cashews to a food processor or high powered blender. Blend until they reach a smooth consistency. Pausing to scrape down the sides. This can take about 10 minutes, so you’ll want to make sure you use a good food processor.
2. Add in remaining ingredients and continue to blend until smooth

Chocolate Cups

1. Melt dark chocolate over a double boiler with about 1 tablespoon of coconut oil. Stirring frequently so the chocolate doesn’t burn.

To Assemble

1. Spoon 1 teaspoon of chocolate into a lined mini muffin tin. I use mini parchment paper cups.
2. Be sure to coat the sides of each mini paper cup in order to create a chocolate shell. You can use a pastry brush or twirl the paper cups around to allow the chocolate to coat the sides.
3. Harden in the freezer for about 10 minutes.
4. Once the chocolate cups have hardened, spoon in a little chocolate cashew butter about halfway. Then, add a small layer of strawberry chia jam, leaving space at the top to fill with remaining dark chocolate.
5. Top with a single cashew and sprinkle with sea salt. Return to the freezer until the chocolate shell is completely hardened.

Nutrition Facts

Calories

255.35

Fat

18.21 g

Sat. Fat

8.19 g

Carbs

20.66 g

Fiber

3.93 g

Net carbs

16.73 g

Sugar

10.34 g

Protein

4.93 g

Sodium

13.31 mg

Cholesterol

0.57 mg

Nutritional Info is generated automatically and may not be 100% accurate.