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.
- 2 cups 70-85% dark chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 cup sunflower seed butter
- 1 teaspoon sea salt
- 1 teaspoon coconut oil
- ¼ cup pitted Medjool dates
- Pink Himalayan salt, to taste
- 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
- 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
Keywords: sunbutter cups recipe, sunflower butter cups