Before getting started, making sure the coconut butter is very melted and stirred thoroughly. You want it to drip like a nut butter when you pick it up with a spoon.
Line a regular muffin tin with muffin liners.
Spoon about 1 tbsp of coconut butter into each cup.
Place muffin tin into the freezer and let sit for 10 minutes.
Remove from the freezer and spoon a small spoonful of cashew butter onto each coconut butter bottom layer.
Add another tablespoon of coconut butter on top of the cashew butter and smooth with the back of the spoon.
Place back into the freezer and let sit for 20 minutes.
Remove and enjoy on ice cream, as a snack, or melt into oatmeal in the morning for a coconutty-cashew treat!