Birthday Cake Cashew Butter Cups

Cashew Butter Jar surrounded by Birthday Cake Cashew Butter Cups, sprinkles, and spoonful of Cashew Butter


  • For the filling
  • 1/2 cup + 2 tbsp Spread The Love® BASIC Cashew Butter
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1/4 tsp. baking soda
  • 1 tbsp. melted butter
  • 1 tbsp. pure maple syrup
  • 3 tbsp. rainbow sprinkles
  • For the Chocolate Coating
  • 2 cup dark chocolate chips
  • 1 tbsp. melted coconut oil
  • 1/8 tsp. salt


  • Step 1 -
    Combine all ingredients for cashew butter filling in a medium bowl and stir until smooth
  • Step 2 -
    Gently fold in rainbow sprinkles and set aside.
  • Step 3 -
    Melt the chocolate chips in a microwave-safe bowl in 30 second increments, stirring in between until fully melted.
  • Step 4 -
    Once melted, stir in the salt and melted coconut oil.
  • Step 5 -
    Using a silicone muffin tray or silicone liners, spoon about 1 tbsp. of chocolate mixture into 9 of the cavities or liners, spreading it up the sides of the liner just slightly.
  • Step 6 -
    Place in the freezer and allow to solidify for about 20 minutes.
  • Step 7 -
    Once solid, remove from freezer and divide cashew filling into the center of each cavity, leaving some room around the sides.
  • Step 8 -
    Divide the remaining chocolate mixture over top of each cup, then refrigerate for 10 minutes. Top with extra rainbow sprinkles, then return to the fridge to completely solidify, about 1 hour.
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