Cake Batter Cashew Butter Fat Bombs

Why choose between a cashew butter fat bomb and cake when you can have both! These amazing cake batter cashew butter fat bombs are 5 healthy ingredients and taste exactly like cake batter! They are the perfect afternoon snack or sweet treat after dinner.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
Author: Lee Hersh
Yield: 12 1x
Category: Dessert
Method: No Bake
Cuisine: American


  • 2/3 cup unsalted creamy cashew butter
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or (1/4 teaspoon of liquid stevia for a keto option)

Optional Mix-In

  • 2 tablespoons sprinkles (+ more for toppings)


  1. First, line a muffin tin with nonstick muffin liners. Set aside.
  2. Next, place all-natural cashew butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
  3. Then, gently fold sprinkles.
  4. Using a tablespoon, scoop a heaping tablespoon of batter into muffin tin. You should get 12 cashew butter cups.
  5. Top with extra sprinkles and a sprinkle of sea salt.
  6. Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!


  • Store cashew butter fat bombs in the freezer for up to 3 months.
  • Option to sub any other nut butter for the cashew butter.


  • Serving Size: 1/12
  • Calories: 152
  • Sugar: 6
  • Sodium: 44
  • Fat: 12
  • Carbohydrates: 10
  • Protein: 2


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