Sunflower butter cups are a spin on the beloved peanut butter cup. This homemade version features a nutty and salty dollop of sunflower butter enveloped in a smooth rich chocolate casing.
Sunflower butter is the perfect substitute because it offers a very similar flavor profile to peanut butter. Making each bite decadent, chocolaty, salty and sweet.
How To Make Vegan Sunflower Butter Cups
Using a few simple ingredients, it’s easy to make chocolate sunflower butter cups at home. To make the chocolate base, measure out 1/4 cup of coconut oil and pour into a mixing bowl. Next, stir in the cocoa powder and agave syrup. Mix until a smooth chocolate mixture forms. Yes, this delicious dessert really is that easy.
How To Prepare The Chocolate Molds
Place cupcake paper liners in the wells of a cupcake baking tray to make sure the chocolates can easily be removed from the mold. This recipe will make around 4 chocolates, so line 4 if you’re following my measurements. Next, spoon some of the chocolate mixture into the bottom of the paper liners. On top of this, add a tablespoon of sunflower butter to each cup. Finally, pour the rest of the chocolate mixture to cover the sunflower butter layer. You can even add a sprinkle of sea salt for an extra level of flavor. To set, place in the freezer for at least 30 minutes and then move into the fridge to soften slightly before enjoying.
If the chocolate mixture is too runny, allow the bottom layer to freeze for 5 minutes before adding the sunflower butter and the rest of the chocolate.
Sunflower butter cups are the perfect healthy indulgence any day of the week. It’s satisfying and hits all the right salty and sweet notes. Try experimenting with different nut and seed butters and let me know which you enjoy best. Did you enjoy this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
For more delicious desserts, try these recipes:
- Buttery Caramel Cheesecake
- Refreshing Lemon Meringue Pies
- Elegant Cherry Bakewell Tarts
- Rich Chocolate Ganache Cake
- Decadent Fudge & Fruit Bars
Sunflower Butter Cups
This sunflower butter cup recipe is a healthy, vegan version of Reese's Peanut Butter Cups. It's chocolaty, decadent, salt and sweet.
- If the chocolate mixture is too runny, allow the bottom layer to freeze for 5 minutes before adding the sunflower butter and the rest of the chocolate.
Ingredients
- 1/4 Cup Organic Coconut Oil
- 1/4 Cup Cocoa Powder
- 1/8 Cup Agave Syrup
- Salted Organic Sunflower Butter
- Sea Salt For Garnishing
Directions
- To make the chocolate base, measure out 1/4 cup of coconut oil and pour into a mixing bowl. Next, stir in 1/4 cup cocoa powder and 1/8 cup agave syrup.
- Mix until a smooth chocolate mixture forms.
- To prepare the sunflower butter cups, place 4 cupcake paper liners in the wells of a cupcake baking tray to make sure the chocolates can easily be removed from the mold.
- Next, spoon some of the chocolate mixture into the bottom of the paper liners. On top of this, add a tablespoon of sunflower butter to each cup.
- Finally, pour the rest of the chocolate mixture to cover the sunflower butter layer. Sprinkle a little bit of sea salt for an extra level of flavor.
- To set, place in the freezer for at least 30 minutes and then move into the fridge to soften slightly before enjoying.
Nutrition
Per Serving (1 Cup): 210 calories; 18 g fat; 12.5g carbohydrates; 3 g protein; 9.5 mg sugar; 32 mg sodium.Did You Make This Recipe?
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