Dark Chocolate Cups with Golden Milk Cashew Butter – Vegan and Gluten Free

These dark chocolate cups need no convincing, in fact, you may need someone to either share or prevent you from devouring them all by yourself….. unless you have the will power, which I do not have at all. To be honest, I was a little hesitant to pair dark chocolate with turmeric blend, after all I have always associated turmeric with savory food but this golden mylk cashew butter is lip smacking delicious. The first time I made these, I was afraid to have a lot of turmeric cashew butter leftovers, but the amount I ate while taste testing left me with just enough to stuff in these chocolate cups. I used store bought golden mylk mix but feel free to use/make your own homemade mix if you prefer. These chocolate cups are also ideal for holiday gifting, they look so pretty and taste incredible.You can also use small chocolate molds instead of muffin liners.
I hope you make them and love them as much as I do! xx

Dark Chocolate Cups

Ingredients (for 2 servings)
2 Cups Water or Nut Milk, hot
1.5 Tablespoons Cocoa /Cacao Powder
1 Tablespoon Dark Chocolate Chips/Chunks
1 Tablespoon Hazelnut Butter (not Nutella) or Almond Butter
1/4 Teaspoon Ground Cinnamon
2 Medjool Dates (pitted) or 1/2 Teaspoon Coconut Sugar (more for extra sweetness) Pinch of Ground Nutmeg
1/4 Teaspoon Maca Powder, optional
1/4 Teaspoon Ashwagandha, optional
For Topping – Shaved Dark Chocolate, Cinnamon Powder


  1. Add all the ingredients (except toppings) to a blender with a glass jar and blend on high speed for 30-40 seconds.
  2. Pour hot chocolate in cups, sprinkle shaved dark chocolate and cinnamon powder. Serve immediately.

Enjoy! ūüôā

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