Can I use a different type of chocolate for these butter cups?

The recipe calls for semisweet chocolate chunks or chips, but you could experiment with dark or milk chocolate alternatives if they are suitable for melting and solidifying.

How do I prevent the chocolate from seizing when melting?

Using a double boiler as instructed helps prevent seizing by providing gentle, indirect heat. If using a microwave, melt in short intervals, stirring frequently to ensure smoothness.

What's the best way to store these Natural Nut/Seed Butter Cups?

Once fully hardened, store them in the refrigerator to keep the chocolate firm, especially if you prefer to serve them cold. They can also sit at room temperature for a few minutes before eating.

Can I substitute the maple syrup in the filling?

Maple syrup provides both sweetness and a smooth texture to the filling. Agave nectar or another liquid sweetener could be used as a substitute, but the flavor profile might change slightly.

Why do I need to freeze the chocolate layers?

Freezing the chocolate layers allows them to solidify quickly, ensuring distinct, firm layers for the bottom, filling, and top, making the cups easier to assemble and handle without melting.

7 years ago

Natural Nut/Seed Butter Cups
[Vegan]

CB By: Christina Bedetta

Author Bio

Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious... Read More

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Close-up of several homemade vegan nut/seed butter cups, featuring a dark chocolate shell and a creamy, light brown filling, arranged on a white plate.

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Chocolate

Natural Nut/Seed Butter Cups [Vegan]

Dairy Free

These treats are all-natural, gluten-free, vegan (depending on the type of chocolate you use), and they can be nut-free if you use sunflower seed butter (my second favorite variation, great for those with nut allergies). They’re super quick and easy to make, and absolutely irresistible. The only challenge... Read More

Ingredients You Need for Natural Nut/Seed Butter Cups [Vegan]

1 1/4 cup semisweet chocolate chunks or chips
1 tablespoon coconut oil
1/2 cup natural peanut butter or sunflower seed butter
2 tablespoons maple syrup

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How to Prepare Natural Nut/Seed Butter Cups [Vegan]

Set out cupcake liners onto a small baking sheet.
Melt half of the chocolate with the half of the coconut oil in a double boiler (or you may use a microwave). Divide this melted chocolate mixture evenly among the prepared cupcake liners, and spread evenly. Place into the freezer for 10-15 minutes, until the chocolate has solidified.
Meanwhile, mix the peanut butter with the maple syrup until smooth. Remove the hardened chocolate from the freezer, and divide the peanut butter filling evenly among the cups. Spread the peanut butter evenly inside each cup, and place into the freezer for a few minutes to harden.
Melt the remaining chocolate and coconut oil, then divide evenly among the prepared cups. Place into the freezer for another 20 minutes or so to harden fully.
Allow to sit at room temperature for a few minutes before serving, or in the refrigerator if you would like to serve them cold.