These sunflower seed butter cups are packed with Sunbutter and sprinkled with flake salt for the perfect sweet and salty (peanut and tree nut free) treat.
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About a year ago I found out about my soy, peanut and tree nut allergies. Ever since then, I’ve been craving a creamy, chocolatey nut 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 found Sunbutter and these tested out these sunflower seed butter cups.
This recipe was inspired by Pinch of Yum‘s Almond Butter 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 like so many alternative butters can be. You can check out my favorite flavor here.
If you have a peanut, tree nut or soy allergy, these sunflower seed butter cups were made for you! Pick your favorite butter (seed, nuts, etc.) and let’s go!
These sunflower seed butter cups will keep for up to 2 weeks in your freezer. That said, they’ve never lasted more than a couple nights in mine!
I like to take them out of the muffin tins and wrappers and store in an air tight sealable plastic bag.
This recipe does not contain the following allergens (read more about this on my disclosure page):
Click on the Allergen Icons above to find more allergy friendly recipes in that category.Print
Sunflower Seed Butter Cups
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 cups 1x
- Category: Dessert, Chocolate cups
- Method: Raw
- Cuisine: Dessert, American
- 1/2 cup melted coconut oil
- 3/4 cup cocoa powder
- 1 tbsp maple syrup
- 1/4 cup sunflower seed butter
- flake salt
- In a bowl mix together the coconut oil, cocoa powder, and maple syrup. Mix well. Pour half of the mixture evenly into a lined muffin tin.
- Spoon the sunflower seed butter evenly into the tins and top with remaining cocoa mixture. Top with flake salt and add to the freezer for at least 30 minutes. They should keep for up to 2 weeks.
Keywords: Sunflower Seed Butter Cups