Peanut-free Butter Cups
 
Prep time
Cook time
Total time
 
Author:
Yield: 6
Ingredients
  • 1¼ cup unsalted raw sunflower seeds
  • ¼ cup ground flaxseed
  • 2 tablespoon sesame seeds
  • 2 - 4 tablespoons coconut oil
  • 1 tablespoon honey
  • ¼ - ½ teaspoon salt, or to taste
  • 6 oz semi-sweet chocolate
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. For seed butter: Toast seeds for 8-10 minutes, or until fragrant. Let cool.
  3. Combine sunflower, sesame and flax seeds in food processor.
  4. Process for approximately 10 minutes, stopping occasionally to scrape down the sides.
  5. Add coconut oil. The amount depends on how creamy you want it. Add more for a creamier butter.
  6. Add honey and salt, to taste. Pulse until combined. Makes 1 cup.
  7. For peanut-free butter cups: Line a muffin tin with paper cups.
  8. Melt chocolate in heatproof bowl over a pot of simmering water or in the microwave.
  9. Scoop 2 teaspoons of melted chocolate into each paper cup. I used a cookie scoop.
  10. Tap gently on the counter to level and smooth out the chocolate.
  11. Refrigerate or freeze for approximately 15 minutes.
  12. Scoop 2 teaspoons of seed butter on top of the chocolate.
  13. Tap gently on the counter to level and smooth out the seed butter.
  14. Refrigerate or freeze for another 15 minutes.
  15. Top with 2 teaspoons of the remaining melted chocolate.
  16. Tap gently on the counter to level and smooth out the chocolate.
  17. Refrigerate or freeze for another 15 minutes.
Notes
Store in your refrigerator to prevent the chocolate from melting.
Recipe by Cinnamon and Toast at https://cinnamonandtoast.com/peanut-free-butter-cups/