Salted Caramel Cashew Nut Butter Cups

Salted Caramel Cashew Nut Butter Cups

Our Vegan Salted Caramel Cashew Nut Butter is so popular that is rarely makes it past anything but a spoon or finger so Madeline from The Inside Bite decided to make something that meant that it might hang around a bit longer…though in all honesty we’re not so sure that these will last long either!


This is a super quick and easy recipe to make and it’s:
– Vegan
– Gluten-free
– Dairy-free
– Refined sugar-free
– Soya-free

Takes approximately 10 minutes to make and then about 30 minutes to set in the freezer.
Makes 6 Nut Butter Cups (like Reece’s Peanut Butter Cups but better!)


  • 2 tablespoons of cacao powder – I recommend Organic Raw Cacao Powder and really rate this one.
  • 2 tablespoons of coconut oil – I really like deodorised Coconut Oil so you don’t get that overpowering Coconut Taste, I recommend this one.
  • 3 teaspoons of maple syrup (Organic pure Canadian Maple Syrup if possible)
  • 6 teaspoons of Norty Salted Caramel Cashew Nut Butter
  • Pinch of Salt



1. Melt your oil, cacao powder and maple syrup in a pan.

2. Fill cupcake cases or a cupcake tray with a layer of chocolate sauce.

3. Add a teaspoon of Norty to each cup.

4. Cover with more chocolate sauce and a sprinkling of salt.

5. Set in freezer for at least half an hour!

6. Dust with cacao powder and devour.