By Karyl Laeving. Updated December 26, 2025. ⭐⭐⭐⭐⭐ from 133 votes
These No-Bake Chocolate Cashew Cream Cups are the kind of dessert that feels straight out of a boutique bakery but comes together in your own kitchen with zero oven time. Creamy cashew filling, a crisp dark chocolate shell, and just the right balance of rich and fresh make this recipe a true showstopper for the keyword you are targeting.
Table of Contents
No-Bake Chocolate Cashew Cream Cups
- Total Time: 50 minutes
- Yield: 12 cups
Description
Silky No-Bake Chocolate Cashew Cream Cups with a crisp dark chocolate shell and a creamy cashew filling. Easy, elegant, and perfect for make-ahead treats with zero oven time.
Ingredients
Dark chocolate (70%+), chopped or chips: 1 cup (170 g)
Coconut oil: 1 tbsp (14 g)
Raw cashews (soaked, then drained): 1 cup (140 g)
Coconut cream (thick part): 1/2 cup (120 ml)
Maple syrup: 3 tbsp (60 g)
Vanilla extract: 1 tsp (5 ml)
Fine sea salt: 1/8 tsp
Optional toppings: flaky salt, crushed cashews, cocoa nibs
Instructions
1. Soak the cashews: Cover cashews with hot water for 30 minutes (or cold water overnight). Drain and rinse well.
2. Melt the chocolate: Melt dark chocolate and coconut oil together until smooth and glossy (microwave in 20 second bursts, stirring, or use a double boiler).
3. Make the shells: Line a 12-cup muffin tin with silicone or paper liners. Spoon about 1 tablespoon of melted chocolate into each. Tilt and rotate to coat the bottom and sides. Chill 10 minutes to set.
4. Blend the filling: In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, vanilla, and salt until completely smooth (about 1 to 2 minutes). Scrape down as needed.
5. Fill the cups: Spoon or pipe cashew cream into the set shells, filling about 3/4 full. Chill 10 minutes.
6. Seal: Spoon remaining melted chocolate on top of each cup and smooth the surface. Add optional toppings right away.
7. Chill to set: Refrigerate 30 minutes (or freeze 15 minutes) until firm. Unmold and serve chilled.
Notes
For the smoothest filling, soak cashews fully and use a high-speed blender.
If your chocolate thickens, warm it in short bursts and stir until fluid again.
Silicone liners release the cleanest and make the cups look extra polished.
Prefer less sweet? Use 85% dark chocolate or reduce maple syrup to 2 tablespoons (40 g).
Storage: Refrigerate up to 5 days, or freeze up to 2 months. Thaw 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
About This Recipe
What It Is
No-Bake Chocolate Cashew Cream Cups are layered dessert cups made with a smooth cashew based cream wrapped in a snappy chocolate shell. They are chilled instead of baked, perfectly portioned, and elegant enough for entertaining while still being simple enough for everyday cravings.
Why It Works
Soaked cashews blend into an ultra silky cream that mimics cheesecake or mousse without dairy or baking. Coconut cream adds richness, maple syrup balances the bitterness of dark chocolate, and a thin chocolate shell gives that satisfying snap when you bite in.
When to Make It
These cups are perfect for holidays, dinner parties, meal prep treats, or warm weather desserts when you do not want to turn on the oven. They are also ideal for gifting because they look stunning and travel well when chilled.
Why You’ll Love It
- No baking required and no complicated equipment
- Creamy, rich texture with clean simple ingredients
- Naturally dairy free and easily refined sugar free
- Make ahead friendly and freezer friendly
- Elegant enough for guests but easy enough for beginners
Key Ingredients & Notes
Raw Cashews
Cashews are the heart of this recipe. When soaked and blended, they become luxuriously smooth. According to guidance from Healthline, soaked cashews blend more easily and create a creamier texture, which is exactly what we want here.
Dark Chocolate
Use a high quality dark chocolate with at least 70 percent cacao for the best balance of richness and snap. Brands recommended by King Arthur Baking melt smoothly and set cleanly.
Coconut Cream
Only the thick part of full fat coconut milk should be used. This adds body and richness without overpowering the cashew flavor. BBC Good Food often highlights coconut cream as a plant based alternative for creamy desserts.
Maple Syrup
Maple syrup adds sweetness with depth. Honey also works if preferred. Adjust slightly to taste depending on your chocolate bitterness.
Vanilla & Sea Salt
Vanilla rounds everything out, and a pinch of salt sharpens the chocolate and enhances sweetness.
How to Make No-Bake Chocolate Cashew Cream Cups
Step 1: Prepare the Cashews
Soak 1 cup raw cashews (140 g) in hot water for at least 30 minutes or overnight in cold water. Drain and rinse well.
Step 2: Melt the Chocolate Shell
In a heat safe bowl, melt 1 cup dark chocolate (170 g) with 1 tablespoon coconut oil (14 g) using a double boiler or microwave in 20 second bursts. Stir until glossy and smooth.
Step 3: Form the Chocolate Cups
Line a muffin tin with silicone or paper liners. Spoon about 1 tablespoon of melted chocolate into each liner. Tilt and rotate to coat the bottom and sides. Chill for 10 minutes until set.
Step 4: Blend the Cashew Cream
In a high speed blender, combine soaked cashews, 1/2 cup coconut cream (120 ml), 3 tablespoons maple syrup (60 g), 1 teaspoon vanilla (5 ml), and a pinch of salt. Blend for 1 to 2 minutes until completely smooth. Scrape down sides as needed.
Step 5: Fill the Cups
Spoon or pipe the cashew cream into the chilled chocolate shells, filling about three quarters full.
Step 6: Seal with Chocolate
Top each cup with the remaining melted chocolate, smoothing the surface. Tap gently to release air bubbles.
Step 7: Chill and Set
Refrigerate for at least 30 minutes or freeze for 15 minutes until fully firm. Remove liners and serve chilled.
Pro Tips for Success
- Always soak cashews fully for the smoothest cream.
- Use silicone liners for the cleanest release.
- Let melted chocolate cool slightly before coating to prevent streaks.
- Blend longer than you think you need. Gritty cashew cream means more blending time.
- Chill between layers to keep sharp defined edges.
- Sprinkle flaky sea salt on top before the final chill for a gourmet finish.
Variations & Substitutions
- Nut Free: Swap cashews for soaked sunflower seeds or silken tofu.
- Extra Chocolate: Add 1 tablespoon cocoa powder (7 g) to the cashew cream.
- Citrus Twist: Add 1 teaspoon lemon zest for brightness.
- High Protein Pairing: Serve alongside No-Bake Peanut Butter Yogurt Cups (High Protein) from FlavorAndRecipes.com for a dessert platter.
- Fruity Contrast: Pair with Strawberry Protein Yogurt Bark (3 Ingredients!) for a colorful spread.
- Simple Treat Table: Add 3 Ingredient Peanut Butter Cups (Healthy & No Bake) for variety.
Serving & Storage
Serving
Serve straight from the fridge for the cleanest texture. These cups look stunning on a dessert board with fresh berries and espresso.
Refrigeration
Store in an airtight container in the fridge for up to 5 days.
Freezing
Freeze for up to 2 months. Thaw for 5 minutes before serving for the best texture.
Reheating
Not recommended. These are meant to be enjoyed chilled.
FAQs
Can I make these without a blender?
A blender is strongly recommended. Food processors usually cannot achieve the same smooth texture.
Do they taste like coconut?
The coconut flavor is mild and mostly masked by chocolate and cashew cream.
Are these kid friendly?
Yes. They are sweet, creamy, and free from strong flavors.
Can I use milk chocolate?
Yes, but reduce sweetener slightly to avoid overly sweet cups.
Why did my chocolate crack?
Chocolate that is too cold or too thick can crack. Let it soften slightly before biting.
Conclusion
If you make these No-Bake Chocolate Cashew Cream Cups, leave a star rating, drop a comment, and share your photos. Your creations inspire this community. Subscribe to the Flavor & Recipes newsletter for more no-bake favorites and high impact healthy desserts.
