Salted sunbutter cups are amazingly rich and decadent. You won’t believe these are free of the top allergens!
Let’s talk about sunbutter.
The first time I tasted sunbutter was about a month ago. A long time ago one of my friends who has a son with a peanut allergy told me sunbutter was “yucky,” so I always had a bad impression of it, and never bothered to try it.
That’s all changed.
When Darryl bought a jar of sunbutter a few weeks ago, here’s what happened: I tried it, and I found out it was not yucky. It tastes like sunflower seeds, which is great! I love sunflower seeds. It does not taste like peanut butter. So if you try it and are expecting peanut butter, then you may be disappointed.
Have you ever had those little chocolate candy coated sunflower seeds? I used to love those things – they were addictive. Anyway, I knew that I liked sunflower seeds and chocolate together, so I thought homemade salted sunbutter cups sounded like a good idea.
I wanted a refined sugar free chocolate coating, so I adapted Melissa’s chocolate recipe just slightly. This chocolate is rich, dark, and soft, so it’s perfect for making these sunbutter cups.
The sea salt flakes on top really make these sunbutter cups happen, so don’t skip it! Unless you hate salted chocolate. In which case, give me all your sea salt flakes, because I love salty sweet treats.
Salted Sunbutter Cups.
Simple and tasty dark chocolate salted sunbutter cups - an allergy free treat!
For the chocolate
- 5 Tablespoons unsweetened cocoa powder
- 5 Tablespoons coconut oil
- 2 1/2 Tablespoons maple syrup
For the filling
- 1/2 cup sunbutter
- 2 Tablespoons maple syrup
- 1 Tablespoon golden ground flax seed
- pinch of salt
- sea salt flakes for on top
Place 10 paper liners in a muffin pan.
Place the coconut oil in a microwave safe bowl and microwave for about 30 seconds, or until melted. Add the maple syrup and cocoa powder, and stir until smooth.
If the mixture is too thick, microwave it for about 10 seconds until it is a bit thinner.
Put a little bit of chocolate in the bottom of each paper liner. You should still have half of the chocolate left in the bowl. Set aside.
Refrigerate the chocolate in the muffin liners for about 15 minutes, or until it firms up.
Place the sunbutter in a microwave safe bowl and microwave for about 15-20 seconds, just so it softens up a bit (you don't want it to get hot). Stir in the maple syrup, golden ground flax seed, and pinch of salt.
Put some of the sunbutter mixture in each paper liner on top of the cooled chocolate. Use the back of a spoon to smooth it out.
If the chocolate is too thick, microwave it again for 15-20 seconds until it is thin and smooth.
Top each sunbutter cup with chocolate and smooth it out with the back of a spoon.
Refrigerate so that everything firms up. After about an hour in the refrigerator, top with the sea salt flakes. Continue to refrigerate the sunbutter cups for at least another hour before eating.
Store in the refrigerator in an airtight container.
These are addictive!
If you have any concerns about them not being delicious, trust me…they are super delicious. Everything about them is just so, so good. The dark chocolate, the sunbutter filling, the salt on top…so good. If you can’t eat nuts and you’ve been missing peanut butter cups, you need to try these ASAP.
Have you tried sunbutter before? Are you a fan?
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