Easy to make these homemade 3 ingredient sunbutter cups are so yummy! Nut free + peanut free, these are allergy safe. Delicious, vegan, and top 14 allergy free.
Peanut butter cups were never really a candy I got to enjoy seeing as I am severely allergic to peanuts. So a few years back I decided to make some for myself that were all made with ingredients that were allergy friendly, and oh man, these do not disappoint!
These sunbutter cups are rich, sweet & salty, and are simply perfectly delicious.
Plus, they require only a few ingredients to come together and set up in less than an hour.
Make them for holidays or anytime of the year!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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Ingredients in Homemade Sunbutter Cups
Chocolate Chips - Dark or milk chocolate (depending on your tastes and allergies) can both be used. For a cup a little lower in sugar you can try Lily’s Sweet chocolate chips (made with stevia) or a dairy free option, check out Enjoy Life semi-sweet chocolate chips.
Sun Butter - The essential ingredient! I’ve tried this both with smooth and crunchy sun butter and honestly I prefer the crunchy for the texture variety in the final cup.
Sugar - This sweetens the sun butter layer and makes these homemade sun butter cups taste like the peanut butter ones. Powdered sugar is great as it melt the easiest into the sun butter. If allergic to corn, make sure to get this one which is corn free. You can also make them with date sugar, coconut sugar, or even maple syrup! Which ever sweetener you choose, make sure to fully incorporate it into the sunbutter.
Optional extra ingredients:
Vanilla Extract - I love adding vanilla to the sun butter filling to give it a little extra hint of sweetness.
Neutral Oil - This can be helpful to both melt the chocolate and soften up the sun butter if you have had your sun butter in the fridge chilling before making these candies.
Sea Salt - Want to take these sunbutter cups to the next level? After placing the final chocolate layer, but before the chocolate has set, sprinkle some flakey sea salt on top. The extra salt helps to bring out the sweetness of all ingredients and takes them from delicious to mind-blowing!
How to Make Sunbutter Cups
These candies couldn’t be easier to make!
In a muffin tin, line with baking cups or spray with a light layer of oil. You can also make these in a silicone candy mold, in which case, you don’t need to prepare the molds. Set aside.
Begin by melting your chocolate in the microwave. Start at 30 seconds and then go in 15 second intervals until the chocolate is almost melted. Remove it from the microwave and give it a good stir - the residual heat of the chocolate should melt it the rest of the way.
In a small bowl, combine your sunbutter and sugar. It’s optional to add a splash of vanilla extract if you have any but this is not totally necessary.
Taking the melted chocolate, place about a teaspoon amount of chocolate into the prepared muffin tin. Pop it into the freezer for 5 minutes.
Remove from the freezer and using a spoon or piping bag, place your sunbutter layer on top of the chocolate. Press it down if it’s a little rounded. Return to the freezer for 5 minutes to help the sunbutter set.
Finally, top it off with chocolate until it’s fully covered. Pop it back in the freezer for about 20 minutes and then you can place in the fridge until ready to eat.
To store these, I like to keep them in the fridge. The sun butter keeps better this way, not to mention I love a cold sun butter cup!
Optional Sunbutter Cup Fillings
You don’t have to stop at the traditional fillings for these sunbutter cups! Try these ideas to jazz up your candies!
SB&J - sunbutter and jam cups, add a dollop of jam on top of sunbutter
Salted - sprinkle sea salt on top before freezing
Caramel - Add some of my top 14 free caramel sauce inside of these cups in place of the sunbutter for a caramel chocolate treat!
- 8 oz semi-sweet chocolate
- ⅓ cup sunbutter
- 2 tablespoon sugar of choice
- splash vanilla extract (optional)
- sprinkle optional toppings, see note
- Prepare your mini muffin tin by lining with mini muffin liners or coating the pan with a neutral flavored oil. Set aside.
- Melt the chocolate in the microwave for 30 seconds. If not melted, continue to microwave in 15 second intervals until the chocolate is almost melted. Remove from the microwave and stir until the chocoalte is totally melted. Set aside.
- In a small mixing bowl, combine sun butter and sugar. Mix well. A thick paste should form. You can pop this into a piping bag to make it easier to place, or use a spoon. Both work well.
- Place 1 teaspoon of melted chocolate in the bottom of each muffin cup. Place it in the freezer for about 5 minutes to set.
- Remove from the freezer and place about a teaspoon of sunbutter on top of each chocolate disc. Pat it down so it is a smooth surface. Top with remaining chocolate on each sunbutter cup.
- Pop it back into the freezer for about 20 minutes or until the chocolate is set. Enjoy!