3 ingredients come together to make a delicious and nut free + peanut free treat! Sunbutter cups are quick, easy, vegan, and gluten free. Kids love these!
I was 29 when I had my first “peanut butter” cup. Growing up with a severe peanut allergy, a peanut butter cup seemed like a unicorn treat – something I could admire from afar but never know the true enjoyment of eating one. Fast forward 29 years when I was shopping at my local Sprouts grocery store and there was a Sun Cup.
While I won’t admit to how many I purchased (a lot) those things became my go-to after dinner dessert. How I loved those things.
Sadly, my grocery store now no longer carries them as I’ve moved back to the Midwest from the West coast. I’ve been craving them. And I had no idea how easy they are to make at home.
What is Sunbutter
Sun butter is made from sunflower seeds and is hands down my favorite nut butter replacement.
What makes it so great is that it is friendly to both peanut allergy and tree nut allergy people!
If you like cashew butter or soy nut butter, feel free to swap out for ingredients that are safe for you to eat and ones that you enjoy. Sunbutter is my favorite.
How to Make Homemade Sunbutter Cups
These candies couldn’t be easier! I don’t even use the tiny wrappers but if you have some on hand, feel free to use those for a more authentic peanut butter cup experience.
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. If you are not allergic to corn, use confectioners sugar. If you are allergic to corn, I suggest date sugar or coconut sugar. But plain sugar will work as well. It’s optional to add a splash of vanilla extract if you have any but this is not totally necessary.
In your mini muffin tin, either line with the liners or using a neutral flavored oil, lightly coat the tin. Pout about a teaspoon of chocolate into each cup. 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.
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.
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 caramel to the chocolate topping in a swirl
Zebra Suncups – Melt both white and dark chocolate together to make a zebra pattern.
Did you make this recipe?
3 Ingredient Sunbutter Cups
- 8 oz semi-sweet chocolate
- 1/3 cup sunbutter
- 2 tbsp 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!