“Buttered up, buttercup, melt your sauce” -Outkast
Our friend Scarub says his favorite candy is peanut butter cups. When he came over for dinner I had a fresh, homemade batch waiting for him. I have to say, it’s one of our favorites too.
Unfortunately, I’ve read that the most popular brand on the market might contain GMO’s. Hell nah! Not to mention preservatives and who knows what else. You can find organic ones out there, but you pay a pretty penny for them – especially for the sunflower seed butter ones – nearly $1 for each cup! LGMF don’t play that. My version has 3 ingredients. Well, not counting all the ingredients in the chocolate…
If you’ve yet to taste sunflower seed butter you best get yo behind to your nearest Trader Joe’s. Or order the business online. Whatever you have to do to get your hands on this stuff. It’s a great alternative to nut butters because you don’t have to worry so much about allergies.
It takes just a little bit of practice to make these – you’ll need a pastry brush and some patience to spread the chocolate just right. If it isn’t spreading easily, you can add a teaspoon of coconut (or vegetable) oil to the chocolate and that should help.
My recipe makes only 6 and that’s for good reason. It’s the only way we can control ourselves from eating a dozen in one sitting.
Sunflower Butter Cups
Makes 6 cups
1/2 cup dark chocolate chips
1/2 cup sunflower seed butter
1 teaspoon powdered sugar
Maldon or himalayan pink salt – optional
Line a muffin tin with 6 cupcake liners.
Melt the chocolate chips using a double boiler or by placing a large bowl atop a boiling saucepan. Don’t allow the bowl to touch the water, the steam will warm the bowl. While waiting for the chocolate to melt, combine the powdered sugar and sunflower seed butter.
Use a pastry brush to spread the melted chocolate on the bottom and up the sides of the paper liner (just a bit shy of 1/2 inch), dividing half the batch of chocolate evenly between the cups. Place in the freezer to harden.
Remove from freezer and divide the sunflower seed butter mixture among the cups (about 2 teaspoons each) and spread until just shy of the top of the chocolate. Freeze again for about 15 minutes. Spread the remaining chocolate evenly over the top, closing off the sunflower seed butter. Sprinkle with salt if you’re into it. Freeze again.
Enjoy frozen or at room temperature.