With the rise of different food allergies today, it’s so nice to have delicious options so we can still enjoy our favorite treats. One of those yummy options is Sunbutter. While I do not have an allergy to peanuts, I don’t eat a whole lot of peanut butter. The primary reason being that peanuts often contain mold due to the fact that they are grown on the ground. That mold triggers immune reactions in many people, often leading to a food allergy (you can read more about peanut butter here). So, even though I love the taste of peanut butter, I try to limit how much I eat.
So I was really excited when I discovered Sunbutter, which is short for sunflower seed butter. It will completely remind you of peanut butter but without all the issues that peanuts can cause. And if you or your loved ones do have a peanut allergy, this product will be even more exciting to you, because you will be able to have your cake (or in this case Sunbutter Cups) and eat it too!
You can replace peanut butter with Sunbutter in just about any recipe. Like this twist on peanut butter cups – made instead with delicious, crunchy Sunbutter. You really won’t be able to tell the difference!
You can whip up these delicious dessert cups in one bowl, and the muffin liners help keep things mess free. These are great to take to school or office parties where there might be peanut allergies (just make sure to keep chilled until ready to serve). They’re also gluten, dairy, soy, and sugar free! These didn’t last long in my house 🙂
- ½ c. Sunbutter (I like the Crunchy kind)
- ¼ c. coconut oil
- 1 T. raw honey
- 3 T. mini chocolate chips*
- pinch of sea salt
- Place all ingredients, except chocolate chips, in a sauce pan and cook over low heat until melted, stirring constantly. Spoon into paper muffin cups and sprinkle with chocolate chips, distributing equally. Freeze for 20 minutes or until set. Store in airtight container in refrigerator.