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.

Salted paleo sunbutter cups step 1 - Dr. Axe

Line two mini-muffin pans with liners and set aside.

Salted paleo sunbutter cups step 2 - Dr. Axe

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 sunbutter cups filling.

Salted paleo sunbutter cups step 3 - Dr. Axe

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.

Salted paleo sunbutter cups step 4 - Dr. Axe

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?

Salted paleo sunbutter cups step 5 - Dr. Axe

Next, take the bowl of melted chocolate and spoon 1–2 teaspoons to cover each sunbutter cup and sprinkle with sea salt.

Salted paleo sunbutter cups recipe - Dr. Axe

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!

Total Time

1 hour


Makes 24 mini cups

Diet Type



  • 3 cups 70-85% dark chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 3 tablespoons sunflower seed butter
  • 1 teaspoon sea salt
  • 1 teaspoon coconut oil
  • ¼ cup pitted medjool dates
  • Pink Himalayan salt, to taste


  1. Prepare two standard mini muffin pans with mini muffin liners and set aside.
  2. In a double boiler, add in dark chocolate chips, coconut oil and vanilla.
  3. Melt over a pot of simmering (not boiling) hot water until well incorporated.
  4. Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture. Set aside leftover chocolate to put on top of the cups.
  5. Set the muffin pans in the freezer.
  6. In a food processor or heavy duty blender, add in sunbutter, sea salt, coconut oil and dates. Blend or pulse until smooth and creamy.
  7. Remove muffin pans out of the freezer.
  8. Spoon out 1 teaspoon of the sunbutter mixture on top of each chocolate filled muffin liner.
  9. Take the bowl of melted chocolate and spoon out 1-2 teaspoons to cover each cup.
  10. Sprinkle Himalayan salt on top.
  11. Place the cups back in the freezer for 30 minutes or longer until set. Serve frozen.

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  1. Deborah Moran on

    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.

  2. Connie on

    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

    • Carol Quinn on

      He posted this on an earlier comment but I don’t know what kind of chocolate chips it’s based on:

      “here is the nutritional information for you: 57 calories, 4.9 grams fat, 4 grams carbs, 1.2 grams fiber (which is 2.8 net carbs total), 2 grams sugar, 1.1 grams protein.”

  3. Amber on

    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?

    • Carol Quinn on

      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!

  4. Denise Ball on

    Very disappointed. I cannot get the sunbutter mixture to become “smooth and creamy”. It is a huge lump in my food processor that just keeps getting more and more viscous and heavy with the oils separating out

  5. calle on

    DR Axe,

    Sugar is sugar is sugar.

    Low low low carbs means less inflammation and less pain.
    Went on an organic modified Keto diet and it is amazing.

    You couldn’t pay me $10,000 to go back to high carb foods.
    We don’t do bacon and anything with additives.
    All organic, pastured, organic grass fed, and fresh. Raw A2A2 diary, ferments, Ginger Bug and grass fed butter.
    Only blueberries, raspberries and strawberries.
    And stevia sweetened dark chocolate.
    Amazing change for all of us.
    We did it to support a family member who is healing from vaccine injury, and we’re shocked at the results.

  6. Shirley Austin on

    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 I get a lot of my products delivered to me by Thrive and they have a great products for vegans, gluten free, and paleo.

  7. Kaye on

    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

    • Dr. Josh Axe on

      Hi Kaye, here is the nutritional information for you: 57 calories, 4.9 grams fat, 4 grams carbs, 1.2 grams fiber (which is 2.8 net carbs total), 2 grams sugar, 1.1 grams protein. I hope this helps!

  8. Dana on

    Can you use something else besides coconut oil? We have a conconut allergy in the house. Would Ghee or another oil work?

  9. Laurie phillips on

    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.

    • Dr. Josh Axe on

      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.

      • Janice on

        What if Laurie used, say, some of your Bone Broth (Whey or other) Protein Powder. Would that thicken it?

    • Ashley on

      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.?

  10. Sharlene Ellsworth on

    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.

  11. Laura on

    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

  12. Tina on

    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.


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