There are no words to describe how good these are! If you are a chocolate lover like me, watch out, you won’t stop eating these, but it’s okay because these are actually healthy for you! It’s no secret how much I LOVE chocolate; dark, healthy chocolate of course! I also am in LOVE with Cashew Cream; so, I decided to combine my two loves and voila, these chocolate cashew cream cupcakes were born!

This recipe is super easy and does not take long to make. These are perfect if you want some kicking around when you have a sweet tooth, or if you want to impress your friends. These are also kid-friendly because they are not loaded with sugar, and you keep it a secret that they are dairy free and healthy.


Chocolate Base

  • 1 cup Raw Cacao Powder
  • 1 cup melted Raw Cacao Butter
  • 1/3 cup preferred Liquid Sweetener (I used raw agave nectar)
  • 1 tablespoon Vanilla Bean Powder
  • Cashew Cream
  • 1 cup Raw Cashews, soaked for 4 hours
  • ½ cup Coconut Oil
  • ½ cup Filtered Water
  • 1/4 cup coconut nectar or agave
  • 1 teaspoon Vanilla Bean Powder
  • Dash of Himalayan salt

Chocolate Base

Melt the raw cacao butter double boiler method. Combine cacao powder, sweetener and vanilla bean powder in a bowl. Add the melted cacao butter and whisk until smooth. Pour chocolate mixture into a funnel or measuring cup and pour into a silicone cupcake mold about 1/2 full. Place mold into the freezer for 1/2 hour to set.

Cashew Cream

Rinse cashews well, and combine all ingredients in a high speed blender until smooth. Remove silicone mold from the freezer and pour the cashew cream on top of the set chocolate filling each one full. Place mold back in freezer overnight or for 4 hours. Remove from freezer 1/2 hour before serving.

Notes: Keep in the refrigerator for 5 days. Be creative with your toppings!


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