Take that Reese's! These pure dark chocolate (dairy free) and sunflower seed butter cups are pretty good. I didn't add the suggested sugar so they are very cocoa-buttery and sunbuttery. I also made them huge because I didn't borrow some mini-tins. 1/2 one is plenty satisfying.
Recipe
Ingredients
1 cup Enjoy Life DF SF chocolate chips (expensively found at Whole Foods)
1 tablespoons palm oil shortening (Spectrum or Whole Foods)* (spendy, I used extra margarine)
1/3 cup Earth Balance No Soy margarine
1/2 cup and 2 tbsp. crunchy homemade sunflower seed butter or store bought Sunbutter
1/4 cup honey
1/4 cup organic sugar (feel free to use less)
1/4 tsp. salt
Shaped paper cups (for confectionery or mini muffin tin liners)
1 tablespoons palm oil shortening (Spectrum or Whole Foods)* (spendy, I used extra margarine)
1/3 cup Earth Balance No Soy margarine
1/2 cup and 2 tbsp. crunchy homemade sunflower seed butter or store bought Sunbutter
1/4 cup honey
1/4 cup organic sugar (feel free to use less)
1/4 tsp. salt
Shaped paper cups (for confectionery or mini muffin tin liners)
Directions
Melt chocolate and shortening in microwave on half power for 1 minute, stirring and then heating in 30 second intervals, stirring after each cycle. It only takes me one or two 30 second cycles. Baste your paper cups with a layer of melted chocolate on the bottom and sides. Put in refrigerator to cool and harden. Reserve enough chocolate to cover the top of your cups.
Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool, will harden.
To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. Let cool and then enjoy as desired. Freezes well!
Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool, will harden.
To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. Let cool and then enjoy as desired. Freezes well!
Note:
I doubled the batch-ish, making 24 cupcake sized cups. They will go in the freezer for later enjoyment. I may have also messed up a couple steps but, the general idea is pretty easy to follow. I didn't add in all the sugar because refined sugar ain't my thing. I wonder what homemade crunchy sunflower seed butter is like?PS there is lots left so remind me share! :-P
Hi there,
ReplyDeleteGreat twist to use the dark chocolate. As a SunButter blogger, I'm amazed at everyone in the blogosphere making SunButter cups these days. Your creation is a fresh approach, with less sugar and larger portion size--and freezing for later--not everyone had some left ; ). Thanks for a great post.