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Chocolate Raspberry (or Brazil Nut/Cashew Butter) Cups

  • Author: Meghan Telpner
  • Total Time: 10 mins
  • Yield: 12 1x


A delicious chocolate treat made with the best love-filled chocolate ever.


  • 1/3 cup cacao powder
  • ¼ cup coconut oil
  • 1/4 cup cocoa butter
  • OR 100 gram bar of fair-trade bakers’ chocolate
  • 3 Tbsp raw honey
  • 1 tsp vanilla extract
  • + Your filling of choice (I split between crushed raspberries in half the batch, and a lightly salted blend of coconut butter, brazil nut butter and cashew nut butter)


  1. Melt cacao powder, coconut oil and cocoa butter OR baker’s chocolate over low heat using a double boiler method (large pot with water, smaller pot inside the larger pot for melting chocolate, keeping direct heat away from pot with chocolate). Stir in honey and vanilla.
  2. Line one muffin tin, or two mini tins with liners and spoon chocolate into cups, just enough to cover the bottom. Transfer to freezer to set (about 10 minutes).
  3. Remove and add a dollop of your filling of choice.
  4. [url href=”×542.jpg”][/url]
  5. Spoon more chocolate over top until filling is covered
  6. Place in freezer to set (15-20 mins)
  7. Enjoy!
  8. [url href=”×375.jpg”][/url]
  • Prep Time: 10 mins
  • Category: Dessert