Salted Paleo Sunbutter Cups Recipe
Most of us have probably had a Reese’s Peanut Butter Cup at some point and while they might be tasty, between the potentially dangerous additives and chemicals, the ingredients list should be enough to make you go running. But that doesn’t mean you can’t still enjoy a version of the sweet treat. These Salted Paleo Sunbutter Cups are the answer.
This healthier version is grain-free and uses sunflower seed butter, a healthier peanut butter alternative. They’re naturally sweetened with medjool dates — no refined sugar here! You probably have all the ingredients on hand to make this incredible dessert.
Line two mini-muffin pans with liners and set aside.
In a double boiler, add in the chocolate chips, coconut oil and vanilla. Melt it over a pot of simmering, hot water until the ingredients are incorporated. Fill each liner with 1–2 teaspoons of the chocolate mixture.
Set aside the remaining chocolate to cover the cups with later. Place the muffin pans in the freezer while you prepare the paleo sunflower butter cups filling.
Using a food processor or heavy-duty blender, add in the sunbutter, coconut oil, sea salt and dates. Blend until the mixture is smooth and creamy.
Grab the muffin pans from the freezer, then spoon 1 teaspoon of the sunbutter mix atop each chocolate-filled muffin liner. How good are these sunbutter cups starting to look?
Next, take the bowl of melted chocolate and spoon 1–2 teaspoons to cover each sunbutter cup and sprinkle with sea salt.
Add the sunbutter cups into the freezer for about half hour or until the paleo sunbutter cups are set. Serve these little chocolatey treats frozen.
These sunbutter cups are a fantastic way to satisfy your sweet tooth without any icky ingredients. Enjoy!
Print
Salted Paleo Sunbutter Cups Recipe
- Total Time: 1 hr 30 min
- Yield: 24 1x
- Diet: Vegan
Description
This healthier version of peanut butter cups is grain-free and uses sunflower seed butter, a healthier peanut butter alternative. They’re naturally sweetened with medjool dates.
Ingredients
Chocolate Shell:
- 2 cups 70-85% dark chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
Filling:
- 1 cup sunflower seed butter
- 1 teaspoon sea salt
- 1 teaspoon coconut oil
- ¼ cup pitted Medjool dates
Topping:
- Pink Himalayan salt, to taste
Instructions
- Prepare two standard mini-muffin pans with mini-muffin liners and set aside.
- In a double boiler, add in dark chocolate chips, coconut oil and vanilla.
- Melt over a pot of simmering (not boiling) hot water until well incorporated.
- Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture. Set aside leftover chocolate (about half) to put on top of the cups.
- Set the muffin pans in the freezer.
- In a food processor or heavy duty blender, add in sunbutter, sea salt, coconut oil and dates. Blend or pulse until smooth and creamy.
- Remove muffin pans out of the freezer.
- Spoon out about 1 tablespoon of the sunbutter mixture on top of each chocolate filled muffin liner.
- Take the bowl of melted chocolate and spoon out 1–2 teaspoons to cover each cup.
- Sprinkle Himalayan salt on top.
- Place the cups back in the freezer for 30 minutes or longer until set. Serve frozen.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Snacks, Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini-cup (33g)
- Calories: 192
- Sugar: 7.2g
- Sodium: 101mg
- Fat: 14.7g
- Saturated Fat: 5.8g
- Unsaturated Fat: 7.9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2.8g
- Protein: 3.4g
- Cholesterol: 1mg
Comments
Please keep comments under 200 characters.
Leave a Reply
54 Comments
Popular Recipes
Sorry I forgot to also add that I used almond butter rather than sunflower butter.
Just made trhem last night. They tasted great! I did have 2 things to imorove them though. It says to serve frozen. They are impossible to eat frozen and especially so because the little paper cups are hard to peel off at the very top where the top layer of chocolate is. They do however need to be kept in the fridge before serving. Don’t overfill the cups because it also contributes to the paper getting stuck in the top layer of chocolate. Otherwise I love this recipe :)
Instead of lining the muffin tin with liners can I spray with coconut oil?
We wouldn’t recommend, as the chocolate will likely stick.
I’m making these for the guys in the building and others. Sound do yummy.
Never heard of Sunbutter Seed Flower?Make it or buy it?
Traders Joe’s and Whole foods and Fairway.
I agree! Next time I make it, I’m going to use half again as much of the ingredients for the filling. I also ended up with extra chocolate left over.
But they are so good! Everyone loves them!
Thanks Carol! We adjusted the ingredients amount so there shouldn’t be too much of this lovely stuff left over. ;)
I have been looking for the best place to order the Soursop. This was all over the place when touring in the Virgin Islands and I had a chance to try a Smoothie which was awesome. Also, we were told that the leaf of the tree is good to boil for Sinus infections and etc.
As a diabetic I need the sugar and calorie count. Dr. Axe never seems to include this in his recipes. How can I find this information? Please Dr. Axe consider this for future recipes
We do it now, after many requests!
Is there a benefit to texture for using the coconut oil in the chocolate or the sunbutter? Do I need to use it in either? Or are they too dense without?
It makes the mixture more workable but it’s not essential.
What is the carb and sugar count in this recipe? Can Stevos replace the dates ? Asking for a diabetic.
Yes, you can use a diabetic friendly sweetener instead of the dates. But for the chocolate, you’ll need to use at least 85 percent cocoa chocolate.
what is the carb count in each? I am type 1 diabetic.
Rosie….instead of posting this and posting it MORE THAN ONCE, maybe you should just remove your name and number, (whatever,) from their lists, yourself.
Dr Axe,
Thank you so much for your emails and the recipes I receive from you. I love the Collagen. and bone broth. Your gluten free recipes are helpful to me since O have just been diagnosed being celiac.
I wanted to let other people who have left comments to visit www.Thrivemarket.com I get a lot of my products delivered to me by Thrive and they have a great products for vegans, gluten free, and paleo.
This is an awesome recipe!
Whyever?
If using regular peanut butter, are the dates and coconut oil necessary?
Hi Lisa! You may omit the dates and coconut oil if you wish. Here is an article on peanut butter you may also find beneficial: https://draxe.com/nutrition/peanut-butter-nutrition-facts/ Blessings!
This recipe looks delish! Would you provide the nutritional information for the recipe as it is written? I especially need the Total Carb count (for keto purposes). Thanks
Can you use something else besides coconut oil? We have a conconut allergy in the house. Would Ghee or another oil work?
Ghee would work in place but just remember the consistency may change slightly. I hope you enjoy this recipe!
Should the dates be soaked ?
Hi Megan, you don’t have to soak the dates. You may if you want to though!
Can i make these with white chocolate?
Could you provide chocolate quantity in grams, please? It would bè much appreciated
Hi Sara, 3 cups is 525 grams.
Can I use tahini for sunflower butter?isn’t that the same? I do buy trader joes organic which does not bother my gut. I will be trying these for my daughter who loves Reese peanut butter cups. Thanks for all your amazing healthy recipez. They are helping me alot with healing my stomach.
Hi, Laurie. I don’t recommend substituting sunflower butter for tahini in this recipe. The sunflower butter is thick to replicate peanut butter. Tahini is sesame seed-based and would alter the flavor greatly as well; However, feel free to test what works best for you. I’d love to hear how it turns out.
What if Laurie used, say, some of your Bone Broth (Whey or other) Protein Powder. Would that thicken it?
Look for Lily’s brand of chocolate chips. They use stevia instead of sugar
We have a peanut allergy in our family. I love Lily’s chocolate however it is processed in a plant that processed peanuts and can’t use when making a recipe for the fam. ? I hope one day Lily’s will have a peanut free facility. One can dream.?
But they are so expensive!
How is this if you are also watching your sugars?
I imagine the chocolate chips have sugar in them, right? How could I do this recipe without sugar? Especially after reading your article about how sugar is destroying our bodies.
For less sugar, buy darker chocolate. I recommend a minimum of 70% cacao, but you can find 85% cacao dark chocolate chips, which would be even better. For no sugar, you can try cacao nibs, but keep in mind the recipe will be much more bitter!
I make my own chocolate by melting unsweetened bakers chocolate adding coconut oil and some powdered stevia to taste.
Making your own chocolate is another great option!
Would carob chips be an acceptable substitute for the cacao?
Love sunflower seeds ,so I’m sure I will love this treat! I will be making this for sure! I know they have all of these ingredients at my local co-op. Super excited to try this recipe
Whereas I like almost all ingredients, I’m insure of sunflower butter. Would not be any where near the same taste. Do not know enough about paleo. But would prefer any other nut, i.e. almond, cashew, walnut,betc.
Sunflower butter is very similar but feel free to use any other nut butter in place!
Sun butter cup tast a lot like Resses
I make these with almond butter…. delish!!
Where do I buy all these ingredients? Pink Himalayan salt?
you can find most of this stuff at your local health foods store.
It’s e everywhere now…my local grocery stores…TJMaxx always has it
Costco and Marshalls carry the salt.
swansonvitamins.com carries the pink Himalayan salt.
On line.
I’ve even seen Pink salt at Walmart.