How long does halloween sunbutter cups [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can halloween sunbutter cups [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make halloween sunbutter cups [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is halloween sunbutter cups [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does halloween sunbutter cups [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Halloween Sunbutter Cups
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Ghoulishly Good Halloween Dishes – From Breakfast to Dessert

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Halloween Sunbutter Cups [Vegan]

Dairy Free

Vegan

Halloween SunButter Cups are a fun way to trick your friends into enjoying a healthy treat! They have a creamy sunflower seed butter center that is nestled in a stevia sweetened carob shell. Halloween SunButter Cups are entirely sweetened with stevia and are much better than the processed, sugar-laden version. If... Read More

Ingredients You Need for Halloween Sunbutter Cups [Vegan]

For the Carob Shell:

1/2 cup coconut oil, melted
1/2 cup carob
15 drops liquid stevia
1/4 teaspoon vanilla

For the Sunbutter Filling:

3 tablespoons sunbutter
1 1/2 tablespoons nutritional yeast
1-3 tablespoons coconut flour
1/4 teaspoon powdered stevia
A pinch of salt

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How to Prepare Halloween Sunbutter Cups [Vegan]

To make the carob shell, whisk the melted coconut oil, carob powder, stevia, and vanilla together in a small bowl.
Pour a third of the carob shell mixture into a muffin pan lined with paper or silicone liners and place in the freezer to set.
While the base is hardening, make the filling by stirring together the SunButter, nutritional yeast, 1 Tbsp coconut flour, stevia and salt. Depending on the consistency of the SunButter you are using, add additional coconut flour until the filling becomes a wet dough.
Remove the muffin pan from the freezer and roll the filling into balls. Place a ball into each base and flatten it into a smooth disk.
Top with the remaining carob shell mixture and freeze for 2 hours to set.
Store in the freezer in an air tight container and serve cold.