Arrange bonbon cups on a baking sheet.

Pre-crystallize the milk chocolate. (I used the seed method - melt 80% of chocolate to 45ºC, stir in the remaining 20% until working temperature of 29-30ºC is achieved).

Fill piping bag with chocolate and pipe into cups, filling them ¾ full.

Place a cooling rack over a medium-large bowl. Place the chocolate filled cups on the rack to allow the chocolate to drain out.

Flip the cups back over and place on a baking sheet to set.

Melt the white chocolate.

Once melted and smooth, stir in the cashew butter and oil with a whisk.

Allow the mixture to cool to below 35ºC, so that it doesn't melt the cups when filled.

Pipe the filling into prepared cups and allow to set.

Cover the tops and seal the cups by piping the remaining milk chocolate over the filling.

Allow to set and enjoy!