SunButter Cups 3 Ways
Dark chocolate sunflower seed butter cups are made more fun with the additions of raspberry and coconut layers.
dark chocolate chips
No Sugar Added or Organic*
sub maple syrup or honey
or date syrup
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.
*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.