These chocolate sunflower seed butter cups are a simple and delicious nut-free treat. They have a luscious, melt-in-your-mouth texture. These chocolates are a delicious addition to a dessert table and also make great homemade gifts, especially for anyone who needs to avoid nuts. They’re so easy to make because this version creates a single layer cup as opposed to a separate filling in between layers of chocolate.
Ingredients and Substitutions
I like to use chopped dark chocolate when making these treats, but you can substitute any type of chocolate you prefer. Or if you want to skip the step of chopping the chocolate then feel free to use chocolate chips.
Sunflower seed butter gives these chocolate cups a rich, creamy texture. I prefer to use sunflower seed butter with no added sugar or salt, but any type of sunflower seed butter will work.
Equipment
I like using a mini muffin pan lined with mini paper baking cups to make these treats because it gives them a really uniform appearance, which makes them perfect for gifting. If you don’t have a mini muffin pan then you can simply place the mini paper baking cups in a dish or container to hold them snugly in place next to each other.
Or if you don’t have mini paper baking cups then you can use a sheet pan lined with parchment paper or a silicone baking mat, and just spoon blobs of the chocolate sunflower seed butter mixture onto the pan. They won’t be quite as pretty looking in that case, but will still taste just as delicious.
How to Make Sunflower Seed Butter Cups
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the sunflower seed butter to the pot of melted dark chocolate, then mix well.
Divide the chocolate sunflower seed butter mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
Top each chocolate with a small sprinkle of sea salt, if desired.
Place the mini muffin pan in the fridge to let the chocolates set for at least an hour and a half before serving.
Storage and Freezing
Store these treats in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
More Chocolate Recipes to Try
- These dark chocolate covered cashews are easy to make and delicious.
- These chocolate tahini truffles are a decadent treat.
Sunflower Seed Butter Cups Recipe
Equipment
- Mini muffin pan
- Mini paper baking cups
Ingredients
- 1 1/2 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
- 1/3 cup sunflower seed butter
- Optional topping: sea salt
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the sunflower seed butter to the pot of melted dark chocolate, then mix well.
- Divide the chocolate sunflower seed butter mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
- Top each chocolate with a small sprinkle of sea salt, if desired.
- Place the mini muffin pan in the fridge to let the chocolates set for at least an hour and a half before serving.
Notes
-
Store these treats in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
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