Intro: RAW SUNBUTTER CUPS (peanut & Tree Nut Free)
Nut allergies are a big concern for a large part of the population, to the point where they are even being banned from grade school's & pre-schools. Inspired by Rawified's Raw Peanut Butter cups, I wanted to create a similar confection that is not only delicious, but perfectly edible by people with peanut & tree nut allergies. It just doesn't seem fair that such a delicious candy shouldn't be shared by all.
I was first introduced to Sunbutter by a mom at my son's current school. Several children at the school have peanut & tree nut allergies, which means no PB & J sandwiches for lunch. Luckily, Sunbutter is made from Sunflower seeds and is almost identical in both texture and taste, making it the perfect alternative to peanut & nut butters. It does have a slight sunflower seed taste and can be mildly addicting, so watch out. :)
Step 1: Ingredients
SUNBUTTER- 1 tbsp per cup
RAW AGAVE- 1 tbsp You can also substitute raw honey
RAW Cacoa Powder- 1/4 cup
Coconut Oil - 1/2 cup You can also substitute cacao butter, but it may be pricey.
Kitchen Tools & Equipment:
Muffin/ Cupcake Liners
Small Loaf Pan or Baking Sheet
Step 2: Melt the Coconut Oil
Fill a bowl half-way with warm water and place another bowl on top. Place the coconut oil in the bowl. Gently swirl it around the bowl with a spoon to help it melt. It might not dissolve all the way, but once you add the other ingredients it will.
Step 3: Mix in the RAW AGAVE & Raw Cacao Powder
Add the RAW AGAVE & RAW Cacao Powder to the bowl with the Coconut Oil. The coconut oil that didn't dissolve may be a little lumpy. Stir gently to incorporate all the ingredients. Eventually, you will end up with a silky smooth raw chocolate.
Step 4: Make the SUNBUTTER Cups
Add a layer of chocolate to the bottom of each muffin liner. Pick up each liner and swirl it around in your hand back and forth to evenly coat the bottom. Place the liners on a baking sheet. (My freezer is really small, so I had to use a small loaf pan) Place in the freezer for 10 minutes or until hard.
Remove from the freezer and add the Sunbutter. Be careful not to let the Sunbutter touch the sides of the liners or it will peep through the middle of the cup when you remove the liner. I found that using a little less than a whole tablespoon was more than enough.
Equally divide the remaining chocolate on top of the Sunbutter. Place in the freezer for another 10 minutes or until hard.
Step 5: Enjoy!
Remove the Sunbutter Cups from the freezer. Remove the liners and serve immediately. If you're not planning to eat them right away, keep them in the fridge. Because they are RAW and have coconut oil, they will melt more quickly than regular chocolate.