Chocolate Sunbutter Cups
Prep Time 15 minutes
Total Time 15 minutes
Servings 14 -18 mini cups
- 2.5 chocolate bars I used a mixture of Eating Evolved's Midnight Coconut [100% cacao] and their Almond Sea Salt. Feel free to use a less bitter chocolate for a sweeter taste OR add a bit more maple syrup to the mixture
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 2 tbsp coconut flour
- 1 scoop Collagen Peptides optional
- 1 tsp vanilla extract
- ⅓ cup Sunflower Butter
Melt chocolate in microwave (every 30 sec stir until a liquid), then stir in 1 tbsp coconut oil and 1 tbsp maple syrup.
Pour a very small amount into slotted silicone mold to cover only the bottom. Place in freezer for 5 minutes.
Create filling by mixing together SunButter, collagen peptides, coconut flour, 1 tbsp maple syrup, 1 tbsp coconut oil and vanilla.
Remove silicone mold from freezer after 5 minutes.
Roll filling into small rounds and place over the base of frozen chocolate. Press down gently so that the top of the filling measures below the surface of the mold and that the sides don't touch. Once they are all filled, pour remaining melted chocolate over the top (using a spoon) until it reaches the surface of the mold.
Freeze for another 10 minutes then remove each cup.
Store in airtight container in fridge or freezer.