Plant-Based Chocolate Sunbutter Cups (No Baking Required!)

CHOCOLATE SUNBUTTER CUPS

~ Makes 12 Cups~

STEP 1: Place 12 cupcake liners on a baking sheet or in a muffin pan.

STEP 2: Make the sunbutter base with the following ingredients:

• 1/2 cup of organic sunflower seed butter 
• 1 teaspoon of organic extra virgin coconut oil
• 2 tablespoons of pure organic maple syrup 

DIRECTIONS FOR STEP 2: In a small saucepan, melt the sunflower seed butter and coconut oil over medium heat. Whisk until the mixture is smooth and creamy. Then, turn the heat off and whisk in the maple syrup. Divide the mixture evenly between the 12 muffin liners (about 1/2 a tablespoon per liner). Lastly, put the baking sheet or muffin pan with the liners in the freezer to set for at least 5 minutes.

STEP 3: Make the chocolate layer

Option 1: Use 1 cup of semi-sweet, dairy-free chocolate chips (My go-to brands for high-quality chocolate are Hu, Equal Exchange and Enjoy Life.)

Option 2: Make your own chocolate with the ingredients below.

• 1 cup of organic cacao or cocoa powder
• 1/2 cup of organic extra virgin coconut oil
• 2-3 tablespoons of pure organic maple syrup (If you like a stronger chocolate flavor with less sweetness, stick with just 2 tablespoons.)

DIRECTIONS FOR STEP 3:

Option 1: In a small saucepan, melt the chocolate chips over medium heat and whisk constantly until a smooth and creamy chocolate sauce forms.

Option 2: In a small saucepan, melt the coconut oil over medium heat and whisk in the cacao powder. Whisk until the mixture is smooth and creamy. Then, turn the heat off and and whisk in the maple syrup.

Once the chocolate is ready, remove the baking sheet or muffin pan from the freezer and divide the chocolate mixture evenly between the 12 liners over the sunbutter mix (about 1 tablespoon per liner) Lastly, put the baking sheet or muffin pan back in the freezer for at least 10 minutes for the chocolate to set and ENJOY!

Store any leftovers in an airtight container in the fridge.