Oh, paleo sunbutter cups. You sort of make the world go round, and you know it. I had to break up with your evil cousin Processed Peanut Butter Cups, because he was no good for me. It took some time, but I figured out how to bring you to life. And here you are: a grain-free, vegan, four-ingredient ticket to heaventown. This recipe was inspired by Clean Eating with a Dirty Mind’s I Can’t Believe It’s Nut Butter! Part I — Attack of the Cups.
400 grams (4 bars) dark chocolate, melted in a double boiler (I used Lindt 90%)
1 cup homemade sunbutter*
1 cup melted coconut oil, divided
½ teaspoon sea salt
Line a mini cupcake tin with mini silicone cupcake liners. In a double boiler, melt the dark chocolate. Remove from heat, add 1/2 cup of coconut oil and mix well. Drop half a spoonful of melted chocolate into each of the silicone cups, and swirl a little around the sides (to make sure it will anchor each cup). Stick the tin in the freezer for 10-15 minutes. In a food processor, pulse 1/2 cup of coconut oil with the sea salt and sunbutter. Remove tin from freezer, add a dollop of sunbutter to each cup, and stick the tin back in the freezer for 20-30 minutes. Finish each cup by pouring a half spoonful of chocolate on top, and freeze one last time for 10-15 minutes. Store nut butter cups in the fridge or the freezer.
*To make homemade sunbutter, roast 1 lb of raw sunflower seeds on a baking sheet in the oven at 325 for 10-15 minutes (until they’re as roasty as you like ‘em). Let them cool for an hour and pulse in a food processor for several minutes until completely smooth. It can take up to 7-10 minutes to achieve full nut butter consistency, but it’s worth the wait.