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Chocolate Sunbutter Cups

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 14 -18 mini cups
Author Rachael DeVaux

Ingredients

Chocolate

  • 2.5 bars chocolate (I used a mixture of 100% cacao and 85% chocolate bar. Feel free to use a less bitter chocolate for a sweeter taste OR add a bit more maple syrup to the mixture)
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup

Filling

  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 tbsp melted coconut oil
  • ⅓ cup sunflower butter (or any nut butter; peanut butter, almond butter)
  • 1 tbsp maple syrup
  • 1 scoop collagen peptides (optional for a nutritional boost)

Instructions

  • Melt chocolate in microwave (every 30 sec stir until it turns liquid), then stir in coconut oil and maple syrup.
  • Pour a very small amount of chocolate into silicone mold cups to cover only the bottom. Place in freezer for 5 minutes.
  • Create filling by mixing together coconut flour, vanilla, coconut oil, maple syrup, SunButter and collagen peptides, if using.
  • Remove silicone mold from freezer and roll filling into small rounds. Place over the base of hardened 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 individual mold.
  • Store in airtight container in fridge or freezer.