Peanut butter and chocolate go together like… well… peanut butter and chocolate. This recipe copies the style of a traditional Reese’s Peanut Butter Cup, but it’s peanut free, dairy free, vegan, gluten-free, and made with minimal sugar. It won’t disappoint!
Sunflower Butter Cups [Vegan]
For the cups:
- 1 cup cacao butter
- 10 ounce bag chocolate chips (approximately 2 cups)
- 1 tablespoons raw cacao powder
- 2 tablespoons Maple Syrup
- 1 tablespoon EVOO
For the Filling:
- 1/2 cup sunflower butter
- 1 tablespoon arrowroot powder
Melt together the cacao butter, chocolate chips, raw cacao, maple syrup and a little EVOO if needed to thin out. Wisk often.
In a separate small bowl, mix together sunflower butter and arrowroot powder. You may need to use your hands.
When the chocolate is melted, drop just enough chocolate in the molds to cover the bottom.
Let set in the refrigerator for at least 2 hours.
Once hardened, add a drop of the sunflower butter + arrowroot mix on top of the chocolate. Spread out just a little but try to keep away from the edges.
Let set in the refrigerator for another 2 hours.
Re-melt the remaining chocolate and add to the top of each mold to cover completely.
Refrigerate for 4+ hours or overnight.
Keep refrigerated when not eating. They melt easily.