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A stack of three Sunbutter cups, showing the raspberry, coconut and plain sunflower seed butter fillings.
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5 from 6 votes

SunButter Cups 3 Ways

Dark chocolate sunflower seed butter cups are made more fun with the additions of raspberry and coconut layers.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Servings: 12 cups
Calories: 165kcal


SunButter Layer

Coconut Layer


  • Use 12 foil candy wrappers, and place them in a mini muffin tin to help them hold shape.
  • Melt dark chocolate 20-30 seconds at a time, stirring in between to keep from burning, in the microwave. Alternatively, melt on the stovetop with a double boiler.
  • Add a small amount of dark chocolate to each liner, and using a spoon or your finger, spread the chocolate to fill the inside of the cup, up the sides.
  • Freeze for 10 minutes while preparing the fillings.
  • For the SunButter layer, combine all ingredients and mix well.
  • For the coconut layer, combine coconut butter and white honey to keep a pure white look. Use date syrup or maple syrup if you have that on hand, but the color will dark slightly.
  • To 8 of the chocolate cups, fill halfway with the SunButter mixture. Fill 4 to the top with SunButter.
  • To 4 of the chocolate cups, fill the other half with raspberry jam.
  • Fill 4 the rest of the way up with the coconut filling.
  • Top all fillings with another layer of chocolate. I found this easiest if I allowed them to freeze about 15 minutes before adding the top layer of chocolate.
  • Keep refrigerated.



*If using the Organic variety of SunButter, add 1/8 teaspoon of sea salt, since this variety is pure sunflower seeds. The No Sugar Added variety has just the right amount of salt as-is.


Calories: 165kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 16mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 47mg | Iron: 0.8mg