Cashew & Hazelnut Vegan Chocolate Cups

Cashew & Hazelnut Vegan Chocolate Cups

Prep Time: 30 min | Cook Time: 30 minutes in the freezer | Serves: 10

Indulge yourself in the perfect combination of smooth and crunchy, sweet caramel and intense dark chocolate with these rich chocolate cups with a smooth Cashew & Hazelnut centre. Made with our new Cacao Butter drops to deliver high levels of vitamin E, Cacao+ with Reishi and Maca for an immune-supporting boost and agave syrup, they're not only incredibly delicious but also suitable for a vegan diet and eye-catching on a festive dinner table.


  • 120g Naturya Cacao Butter drops
  • 100g Naturya Cacao Butter
  • 80ml agave syrup
  • 2/3 jar Naturya Cashew & Hazelnut spread
  • 1 pinch of sea salt


You will need a silicone chocolate cup mould. 

Melt the cacao butter on bain marie (using a whisk will help).

Once the butter drops are melted, add in cacao powder and agave syrup and mix until thoroughly combined. 

Take the mixture away from heat and carefully pour half of it into the chocolate mould. 

Gently shake the mould to create chocolate walls.

Let the cups cool down for a few minutes, then place them in the freezer for some other 5 minutes.

Remove the mould from the freezer and add some Cashew & Hazelnut spread in the middle of each chocolate cup. 

Finally, cover the Cashew& Hazelnut spread with more of the chocolate composition (you can re-heat it on bain-marie for a few seconds if it is no longer runny). 

Put them back in the freezer until solid *.

*The cups can be kept in the freezer for up to 6 months.

Made using:

Cacao powder - 125g Pouch
Liquid error (sections/article line 158): product form must be given a product