Craving Candy? Reach For These Healthy Chocolate Sunbutter Cups Instead!
When we're craving candy, there's often no stopping us until we get our way. There are tons of healthy alternatives out there, but we like it even more when we can create something healthy, wholesome, and delicious in our own kitchen. Enter these Chocolate Sunbutter Cups from Rorie over at Full N Free. They're made with natural ingredients like sunflower oil, maple syrup, dark chocolate chips, and sea salt, so you can be sure you're satisfying your cravings while still honoring your body with nutritious ingredients. Rorie has plenty more recipes just like this one in her new Full N Free cookbook... here's how to whip up this homemade candy recipe at home! We'll let Rorie take it from here.
Rorie's Chocolate Sunbutter Cups
Photo via Full N Free
When I was a kid, peanut butter cups always won as my favorite chocolate treat, hands down. This absolutely outrageous version is dairy- and refined sugar-free, with no additives — just simple, healthy ingredients. Swapping the peanut butter for sunflower butter gives you that bold, salty, nutty feel while still being safe to send to any nut-free environment. I usually double the recipe because they vanish so fast.
- ½ cup unsweetened sunflower or nut butter of choice
- 2 Tbsp unrefined coconut oil, divided
- 1-2 Tbsp pure maple syrup or honey
- ½ tsp pure vanilla extract
- ¼ tsp sea salt (omit if nut butter is salted)
- 2 cups dark chocolate chips (50-80% for lower sugar preference)
- Himalayan pink sea salt, for sprinkling
- Line 12 muffin cups with paper liners or use silicone muffin cups.
- In a pot or over a double boiler on low heat, melt the chocolate chips with 1 tablespoon coconut oil. Spoon about ½ tablespoon mixture into each prepared muffin cups. Using a kitchen food brush, dip the brush into each cup and “paint” the sides of the cup with mixture. Place cups into the freezer for 10 minutes to harden.
- Meanwhile, in a small blender cup, process sunflower butter, remaining 1 tablespoon coconut oil, maple syrup, vanilla, and salt, blending until combined. Alternatively, place ingredients into a bowl and mix well by hand.
- Drop ½ tablespoon sunflower butter mixture into the center of each cup. Spread and flatten lightly with a spoon. Cover evenly with additional chocolate mixture. Top with a sprinkle of pink salt. Chill in the freezer for 1–2 hours, until firm. You might have some leftover chocolate mixture, so feel free to add a little more to the tops to thicken them — you can never have enough chocolate! — or to cover the edges if any nut butter is peeking out.
- Store in a covered container in the fridge or freezer.
Note: For a milder option, double the ingredients except chocolate chips. You will find that after painting the chocolate cups, you will still have adequate chocolate to drizzle over the sunflower butter mixture for a sweet-tooth-satisfying, lower-sugar treat.
Recipe copy and photos via Full N Free.
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