Monday, July 12, 2010

Sun Butter Cups - Recipe


These were so good!

I waited to post this recipe until I had made it a few times...
thinking it was a fluke that they tasted so good.
No way could these be "safe" for us.

They were actually better each time!

This is our altered recipe, due to our food allergies.
Try it...see what you think.
They are super easy and can be ready for a party or special event in a short amount of time.

We have plans to try different fillings...
Raw caramel? Mint? Berries?

Sun Butter Cups

This recipe looks long but it is so easy!
Once you do it once you might not even need to look at this again.

1 to 1 1/2 cups of sunflower seed butter
1/3 cup organic powdered sugar
2 to 2 1/2 cups vegan chocolate chips
1/4 teaspoon sea salt
10-14 paper or tin muffin cups

Melt about 1 1/4 cups of the vegan chocolate chips...90 seconds - 2 minutes on half power in the microwave or use a pot on the stove top. Stir. Be sure not to burn the chocolate.

Using the back of a spoon, press a thin layer of chocolate into the muffin cups... along the bottom and into the groves of the sides, stopping about half way up. If you want taller cups bring the chocolate higher up the sides. We preferred a thinner layer of chocolate to a thick one.

Don't expect them to be "perfect"...have fun, get messy.
They will taste good and some of the rouge chocolate will break away later, when you remove the muffin cups.

I placed my muffin cups on a cookie sheet or platter for easy transport in and out of the freezer or fridge.
Place the chocolate muffin cups into the freezer or fridge to harden.

In a bowl mix the sunflower seed butter and salt.
Fold in the the powdered sugar, breaking up the clumps as you go.

Make sure the chocolate cups have hardened. If they have, move on to the next step...
Warm the sun butter filling in a pot on the stove or in the microwave for about a minute. Let the filling sit for a minute.

Spoon the sun butter filling into the hardened chocolate cups, leaving room for the top layer of chocolate.
Place the filled cups back into the freezer or fridge while you prepare the rest of the melted chocolate.

Repeat what you did in step 1...melting the remaining chocolate.
Spoon the melted chocolate over the filled cups, gently working the melted chocolate into all edges.

Place the completed cups back in the freezer or fridge and wait (if you can) for them to set and harden.
Once set, peel the muffin cups off and enjoy!

After, I stored mine in the refrigerator and they kept for several days.
We couldn't tell for exactly how long because everyone ate them!

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