If you love a little something sweet after dinner—but still want it to feel nourishing—these Date Cashew Cookie Dough Nut Butter Cups are about to become your new go-to. Made with our Date Cashew Cookie Dough Nut Butter, created in collaboration with Jenn Lueke, they capture everything you love about sneaking a bite of cookie dough…no oven required.

They also happen to be incredibly easy to make ahead, making them perfect for keeping stashed in the freezer whenever a craving hits—or pulling out as a crowd-pleasing treat. 

Date Cashew Cookie Dough Nut Butter Cups

Makes 6 nut butter cups

Ingredients 

• 6 large pitted medjool dates
• 6 Tbsp Date Cashew Cookie Dough Nut Butter
• ⅓ cup cashews, chopped
• 1 cup dark chocolate chips
• 1 tsp coconut oil
• Optional: flaky salt, for topping 

Directions

1. Start by adding the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 20-second intervals, stirring between each round, until the mixture is smooth and fully melted.
2. Line a muffin tin with paper liners, then spoon about 1 tablespoon of melted chocolate into each one, gently swirling to coat the bottoms.
3. Nestle a date into each cup, then sprinkle generously with crushed cashews.
4. Drizzle about 1 tablespoon of nut butter over the top before finishing with another layer of melted chocolate, making sure everything is fully covered.
5. Transfer the muffin tin to the freezer and let the cups set for 20–30 minutes, until the chocolate is firm and the centers are perfectly set.
6. Once ready, remove from the freezer and finish with a pinch of flaky salt. Serve and enjoy!