It’s always hard for me to find any desserts I can eat. Not only do I avoid dairy and processed sugars, just to make things more complicates, I am also allergic to nuts. It’s a bummer. Most very healthy packaged desserts are usually vegan, so are sans dairy, and are cautious about what sweetener they use (if your lucky), but they almost always contain nuts. Nuts are healthy! I don’t blame them. It’s hard for us healthy eaters who also have a nut allergy.
I decided to use sunflower seed butter in the center of my buttercups, but really, you can put any kind of nut or seed butter in the center. If you’ve read some of my previous posts, you know by know I am a SunButter lover. It tastes very similar to peanut butter, is totally allergy free, contains no added sugar or preservatives (make sure to check all labels for the unsweetened kind) and sunflower seeds are full of great health benefits.
Usually I make raw chocolate using coconut oil, but this time I used cacao butter. Cacao butter is the pure, cold-pressed oil of the cacao bean. When you mix it with cacao powder, you have pure dark chocolate with absolutely nothing added. That’s usually hard to come by, and the more you process the chocolate the less health benefits you get. Yup, pure cacao, or dark chocolate is good for you! The only thing I added was just a little bit of maple syrup. You can buy cacao butter in most health food stores, Whole Foods, or you can order it on Amazon which is what I usually do!
I melted the cacao butter with the cacao powder and maple syrup. I added around a teaspoon to the bottom of mini cupcake liners. For the center, I mixed sunbutter with a little bit of whipped raw honey. I LOVE raw honey. Usually honey is so processed it’s just like eating white sugar, but raw honey is filled with good for you things. It is full of antioxidants, a wide array of vitamins, minerals and amino acids. It naturally can kill bacteria and germs and can reduce inflammation. It is also a natural source of energy, making these SunButter cups the perfect pick me up snack. I added around ¼ to a ½ of a teaspoon of the SunButter mixture to each cupcake liner on top of the chocolate, tried to flatten it out a little bit, then added another teaspoon of the melted chocolate on top. I placed them into the freezer to harden. They don’t take long to harden, around 20-30 minutes. I like to keep the leftovers in the fridge. They do get soft when they get warm, but not as fast as with the raw chocolate made with coconut oil.
These SunButter cups are always a crowd pleaser. It’s an amazing thing to be able to eat candy minus all of the processed sugars and additives. Believe me, you won’t feel like your missing out on anything. I hope you enjoy them!
- ⅓ cup cacao butter
- ⅓ cup cacao powder
- 2 ½ tbs maple syrup
- 3 tbs sunflower seed butter or nutbutter of choice
- 1 tbs raw whipped honey
- Melt the ingredients for the chocolate together, it takes around 30 seconds in the microwave or use a double boiler.
- Mix together SunButter with raw honey.
- Line up 12 mini cupcake liners either in a muffin tin or baking sheet. Fill each one with 1 tsp. of melted chocolate, followed by ¼th to ½ tsp of the Sunbutter mixture, followed by another 1 tsp. of melted chocolate.
- Place in freezer to set