These sunbutter chocolate cups are packed with sunflower seed butter and sprinkled with rock salt for the perfect sweet and salty, nut free treat. About a year ago I found out about my soy, peanut and tree nut allergies and since then, I have been craving a creamy, chocolatey butter cup. Unfortunately, almost all chocolate at the grocery store contains soy! And if it doesn’t have soy, it’s usually a peanut or almond butter cup – which also doesn’t work. So you can imagine my excitement when I created these sunflower seed butter chocolate cups.
Sunflower Seed Butter
Sunflower seed butter was truly a gift sent from above. It’s creamy and nutty, just like a traditional nut butter, but actually has more nutritional value. Not only that, but it’s pretty easy to find most grocery stores and not ridiculously expensive! So if you have a peanut, tree nut or soy allergy, these are the chocolate cups for you!
Before We Get Started…
Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:
Sunflower Seed Butter Chocolate Cups
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8-12 chocolate cups 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
1/2 cup sunflower seed butter
1 cup chocolate chips (make sure to check the ingredients if you are soy free!)
1 tsp rock salt
- In a small double boiler, melt the chocolate chips. Using only half of the chocolate, pour tablespoon sized drops of melted chocolate into lined cupcake tins. Shake the cupcake pan to level out the melted chocolate. Stick in the freezer for 15 minutes.
- Spoon tablespoon sized spoonfuls of sunflower seed butter on top of the frozen chocolate in the cupcake tins. Shake the pan to level the butter. Freeze for another 15 minutes.
- Spoon the remaining melted chocolate over the frozen sunflower seed butter and shake to level. Sprinkle with rock salt and freeze for another 15 minutes. Enjoy!
Keywords: sunflower seed butter, chocolate cups