Peanut-free Butter Cups
An old favourite with a twist. A peanut-free, no nuts butter cup. This one’s made with healthy seed butter and semi-sweet chocolate.
Sunflower, sesame and flax seeds are the main ingredients in this butter. I was skeptical at first but it tastes absolutely wonderful.
Toasting the seeds first gives it colour and flavour. Place toasted sunflower, sesame and flax seeds in a food processor.
It will resemble coarse meal but continue to process, stopping occasionally to scrape down the sides. Continue to pulse for about 10 minutes.
Sweeten with honey. Coconut oil gives it the creamy texture. Add a little salt for flavour.
Here it is, smooth and buttery.
Melt the chocolate in your microwave. But check often, every 10-20 seconds or so. Chocolate burns easily. A less risky option is to melt it in a heat proof bowl set over a pot of simmering water.
Scoop about 2 teaspoons of melted chocolate into each paper cup. I used a cookie scoop. Tap the pan down on the counter to level and smooth out the chocolate. Freeze for 15 minutes.
Now add a scoop of seed butter. Tap it down on the counter until its smooth and level. Freeze for another 15 minutes.
Top it off with another scoop of melted chocolate. Tap it down on the counter until its smooth and level. Freeze for 15 minutes.
As testament, my teenage son loves it. How do I know he loves it? He snuck in another one when my back was turned. The chocolate smeared around his mouth was a telltale sign.
A guilt-free indulgence. Life is good.
Seed butter adapted from Eating Well.
- 1 1/4 cup unsalted raw sunflower seeds
- 1/4 cup ground flaxseed
- 2 tablespoon sesame seeds
- 2 – 4 tablespoons coconut oil
- 1 tablespoon honey
- 1/4 – 1/2 teaspoon salt, or to taste
- 6 oz semi-sweet chocolate
- Preheat oven to 350 degrees Fahrenheit.
- For seed butter: Toast seeds for 8-10 minutes, or until fragrant. Let cool.
- Combine sunflower, sesame and flax seeds in food processor.
- Process for approximately 10 minutes, stopping occasionally to scrape down the sides.
- Add coconut oil. The amount depends on how creamy you want it. Add more for a creamier butter.
- Add honey and salt, to taste. Pulse until combined. Makes 1 cup.
- For peanut-free butter cups: Line a muffin tin with paper cups.
- Melt chocolate in heatproof bowl over a pot of simmering water or in the microwave.
- Scoop 2 teaspoons of melted chocolate into each paper cup. I used a cookie scoop.
- Tap gently on the counter to level and smooth out the chocolate.
- Refrigerate or freeze for approximately 15 minutes.
- Scoop 2 teaspoons of seed butter on top of the chocolate.
- Tap gently on the counter to level and smooth out the seed butter.
- Refrigerate or freeze for another 15 minutes.
- Top with 2 teaspoons of the remaining melted chocolate.
- Tap gently on the counter to level and smooth out the chocolate.
- Refrigerate or freeze for another 15 minutes.
These little cups look gorgeous and sound delicious. Wonderful idea to use seeds!
Seed butter is a new thing for me (I do use flaxseed meal quite a bit). These peanut free butter cups look absolutely delicious. Thanks for sharing. Pinning.
Thanks Thao!
I love peanut butter cups and will have to try out your nut free recipe – I love that you used seeds!
The seed butter is amazing. Thanks Thalia!
woops. just read the note.
so no, they will not be stable at work… 🙁
in any case…next question: If we were to use store-bought seed butter…how much is that equivalent to?
To make 6 peanut-free butter cups, I used 1/4 cup of seed butter. Thanks so much for visiting! Sorry for the late reply.
I want to make these and bring them to work…but that means they will be out of the refrigerator…Will they melt? Are they room-temperature stable?
Hi Sophie! I think they’ll be fine at room temperature too.
I have just found your blog and it is amazing! Love your photography, recipes and these cups look amazing!
Thanks for visiting Malinda!