decadent sunbutter cups
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!
just five ingredients, kids
First, melt the chocolate in the microwave at 30 second intervals to avoid scorching.
clockwise from left, micro-melting chocolate chips , stirring after each 30 second zapping
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!
used an itty bitty spatula to ease the chocolate in the molds
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.
cute l’il sunbutter 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.
one done, 29 to go then a salt sprinkle and into the fridge to harden
These bad boys were ready in 20 minutes!
I dare you to eat just one
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?
- 1 3/4 cups Trader Joe's or other vegan chocolate chips
- 1 tablespoon vegan shortening
- 3/4 cup Sunbutter
- 1/2 cup organic confectioner's sugar
- 1/4 cup organic brown sugar
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Pour chocolate chips and shortening in a microwave safe bowl.
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Microwave on high at 30 second intervals, stirring well in between until chocolate is smooth. (Alternately, you can place chocolate and shortening in a double boiler on the stove-top and melt that way)
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Using a teaspoon, scoop melted chocolate and ease into mini muffin cups or molds. I used a mini-spatula to help ease the chocolate into the molds.
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Once all molds are done, prepare the sunflower seed butter mixture.
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In a small microwave safe bowl, mix the Sunbutter with the sugars. Microwave on high for 30 second intervals (I did three) stirring in between so that the mixture is warm as easy to work with.
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Scoop a teaspoonful of the sunbutter mixture into your hand, roll into a ball, gently flatten and place on top of the chocolate in the molds, gently pressing into place.
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Place another layer of chocolate, one teaspoon per each mold, on top of the Sunbutter. (You may want to microwave again for 30 seconds or so to soften the chocolate.)
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When all molds are done, gently place in refrigerator to harden-about 20 minutes.
