Peanut butter cups were one of my favorite candies as a child. They are so addicting and delicious. However, something less used and well-known as peanut butter, is sunflower seed butter. It is also smooth and creamy like peanut butter and it is a great option for those that may need to avoid nuts or peanuts. You do have to like the flavor of sunflower seeds though, since it does have a distinct taste. So I thought, why not make chocolate sunflower butter cups for something a bit different?

These sunflower butter cups are a bit healthier than many store bought chocolates and they are gluten free, nut free, and dairy free. These are great for an afternoon pick-me-up, an evening treat, or for your kid’s packed school lunch. You can even freeze these and they will still taste freshly made once thawed.

The cups are the perfect size for a bite-sized, afternoon treat and they are fun to make in a mini muffin tin. One batch makes 24 tasty chocolates and only 4 ingredients are required. The rich dark chocolate exterior with the soft and creamy center is such a wonderful combination! They are perfectly sweetened and have a nice bit of saltiness coming through for a good balance. These are very addicting so be prepared!

Ingredients You Will Need:

dairy-free dark chocolate chips (70% is what I used)
powdered sugar
sea salt
creamy sunflower seed butter, unsweetened (a little salt is preferable)

For another chocolate cup recipe, try my Raspberry Pistachio Chocolates.

These chocolate sunflower butter cups are:

– nut-free

– gluten free

– dairy free

– soft and creamy

– perfectly sweetened

– and very chocolatey!

How to Make Chocolate Sunflower Butter Cups

First, line a mini muffin tin with mini paper cups. Note: These cups can be made in a regular sized muffin tin for larger cups, just double the chocolate and filling amount. However, the mini ones are fun and are a great bite size, plus one batch makes 24 mini cups!

In a small bowl, pour in the sunflower seed butter, powdered sugar, and salt. Mix well until there are no sugar clumps left. If the sunflower seed butter is creamy, it should mix together very well and the texture should become sticky. Set the bowl aside.

Next, pour the chocolate chips in a non-stick pan and melt them over the stove top on medium-low heat. Make sure to constantly stir the chocolate with a spoon or spatula to prevent it from burning in the pan. A double boiler also works well, but this is a shortcut. Completely melt the chocolate, for about 3 minutes total. Turn off the stove and remove from the heat, allowing it to slightly cool.

Now for the fun part! Use a measuring teaspoon to place the chocolate in each lined muffin cup. Then use a 1/2 teaspoon to scoop out the sunflower seed butter mixture. Use your hands to place it in the center of each cup, since it will be a bit sticky. If there is any remaining sunflower seed butter once all of the cups are filled, see my notes below for ideas.

Finally, cover the tops with another teaspoonful of melted chocolate. Cover the tin loosely with foil and chill in the refrigerator for 1 hour. Keep refrigerated until they are about to be enjoyed.

Storage Tips and Notes:

Store the chocolate sunflower butter cups in a sealed container in the refrigerator for up to 4 days or freeze
These freeze very well and taste freshly made once thawed!
If there is leftover sunflower seed butter, some other options are: melt more chocolate and make more cups, use it in a smoothie, stir it into some oatmeal, or spread it onto a piece of toast or rice cakes
If you like things sweeter, you can use milk chocolate or semi-sweet chocolate chips in place of dark chocolate
I used Hu Baking Dark Chocolate Gems 70%