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When you need some chocolate at the end of the day...

Dark Chocolate Cashew Butter Cups 🍮


  • 10 1/2 ozs Dark Chocolate (at least 70% cacao - I like Endangered Species, Choc Zero HU or Lilly's Brand)

  • 1 1/4 tbsps Coconut Oil

  • 2 tbsps Abby's Strawberry Cashew Butter (or any nut butter of choice)

  • 2 tbsps Choc Zero Maple Syrup

  • 2 scoops Collagen or Protein Powder (unflavoured)


  1. Microwave the dark chocolate and the coconut oil in a large glass bowl 30 seconds at a time until melted, stirring occasionally.

  2. Use a spoon to carefully pour a thin layer of chocolate into each mold of a silicone or lined mini muffin tray. Freeze for at least 5 minutes.

  3. Meanwhile, combine the nut butter, syrup and protein powder. Mix until dough like consistency. Roll the dough into small balls, enough to fill each batch of chocolate.

  4. Remove the tray from the freezer and place nut butter mixture in the middle of each mold. Add more melted dark chocolate around and on top. Gently shake the muffin tray to even out the chocolate

  5. Refrigerate until set, about 10-15 minutes. Enjoy!

Makes approximately 24 cups, each cup has 90-100 calories (can also make 12 servings for 200 calories in regular muffin tins)


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