Well February is around the corner, and so is Valentines’ Day and chocolate and all that…stuff. I’ve been playing around with a recipe for chocolate sunbutter cups, wanting to use sunflower seed butter rather than peanut butter because:
a. I don’t like peanut butter (I know, what??)
b. my nephew Tommy has a peanut allergy (and he decided he likes chocolate, so I was inspired)
As a school nurse, I do see a lot of kids with peanut allergies and discovered Sunbutter at a healthcare conference several years ago. Not only is it safe for people with peanut and tree nut allergies, it actually has more zinc, magnesium, vitamin E and fiber than peanut butter (as well as less fat). I am not getting any endorsement for this kids, just passing on some solid info. And, if you can sub an ingredient with higher nutritional value that also tastes great, well, why not?
Now to the chocolate. I used Trader Joe’s chocolate chips ($1.99 people!!) They are vegan and tasty and they melt beautifully. I added only a tablespoon of vegan shortening, which increases the manageability of the chocolate and only adds about 3 calories to each sunbutter cup. In fact, these decadent treats have about 90 calories each and pair nicely with a cold glass of almond milk. (or as Mom, Laura, Peggy and Jeannie…ok, and I… would have it- a nice glass of Chianti;) .
These are super easy to make! Only five ingredients and your done in 30 minutes!
First, melt the chocolate in the microwave at 30 second intervals to avoid scorching.
Next, ease melted chocolate by the teaspoonful into molds or mini-muffin cups. I used this Freshware silicone mold. It is perfect for these sunbutter cups and they pop out sooo easily!
Once all molds are filled and chocolate is smoothed out, mix the sunbutter and the sugars well then warm in microwave (again at 30 second intervals) until smooth. Scoop out a teaspoon at a time and roll into a ball.
Gently flatten and place in each mold. Repeat with remaining chocolate (you may want to zap again for 30 seconds or so to soften). I sprinkled with a tiny pinch of sea salt after the molds were filled and cooled them in the fridge.
These bad boys were ready in 20 minutes!
Sunbutter cups are great as an after dinner treat, middle of the day treat, morning treat…you get the idea. Kid-tested and friend-tested, these decadent little so and so’s are easy to make and impressive to share. What are ya waiting for?