Ayurvedic Sunbutter Cups

A little while ago I made my own sunflower butter and I felt legit AF!

I had never tried making my own nut butter – even though I pretty much make everything else from scratch at home. And honest, it was so easy. You can check out that recipe here.

So once I made the sunbutter, I was looking for all sorts of fun things to do with it… and these simple sunbutter cups were born.

These would make a great snack to send to school with your kids, to make as a snack at a kids birthday party, or just to have around the house if you’re feeling snacky – regardless of nut allergy or not!

Now, the method for making these is the same as making any other nut-butter cup.

And if you’re thinking of sending these to school with your kids I would highly recommend melting chocolate chips, or bakers chocolate and using that as the chocolate base, as opposed to the DIY chocolate recipe I’m going to give here.

The DIY chocolate is a little messy. It’s made with three ingredients – cocoa/cacao, coconut oil and maple syrup, but if not kept cool the coconut oil melts and gets everywhere. It’s super delicious, and super messy!

But what I love about it, is that it can be modified with as much or as little sweetness as you’d like.

I actually taught my nephew Adi how to make this, and he’s obsessed, and he tends toward the sweeter end of things… obviously, he’s nine.

But he was literally shocked at how easy this was to make, and I think rather proud of himself for being able to make something so delish on his own!

Ok, so as always, let’s talk about ways to modify this bad boy for the doshas!

If you’re a vata, I’d add more maple syrup to the chocolate (if making it on your own) and maybe even a spice or two to the chocolate mixture?! Cinnamon or cardamom would be lovely.

Pittas, stay away from the spices! You can leave this recipe as is, and it should be fine 🙂

Kaphas – definitely make your own chocolate. Reduce the sweetness and let it be more of a “dark chocolate” – the bitterness will be good for kaphas. The sunflower seed butter will also work in Kaphas favour because it’s a little more bitter than say almond, or peanut! And spices for Kaphas are obviously always a good idea! Adding a little cinnamon or ginger to the mix would work well.

Alright… That’s all I have to say about these nut butter cups.

Go make them, and let me know how they turned out! Tag me on Instagram and send me a picture of how they turn out – I always love seeing your creations!

And, if you’re not already, check out what I have to say about nutrition, Ayurveda and wellness over on the Yogi Fuel Podcast!

Print Recipe

Ayurvedic Sunbutter Cups

Servings

mini cups

Ingredients

• 1/4 cup sunflower butter or nut butter of choice
• 1/4 cup coconut oil melted
• 1/4 cup cacao plus more to taste
• 1 tbsp maple syrup or other liquid sweetener to taste
• pinch himalayan salt optional
• 1 tbsp arrowroot starch

Servings mini cups Ingredients 1/4 cup sunflower butter or nut butter of choice 1/4 cup coconut oil melted 1/4 cup cacao plus more to taste 1 tbsp maple syrup or other liquid sweetener to taste pinch himalayan salt optional 1 tbsp arrowroot starch

Instructions

1. Mix together the cocoa, coconut oil, maple syrup and a tiny pinch of himalayan salt in a bowl. Taste and adjust ingredients as per your preference.
2. Line a mini or regular size muffin pan with cups, and pour a small amount of chocolate sauce in the bottom - enough to cover the entire bottom of the muffin liner. Place in the freezer for 5-10 minutes or until they're fully hardened.
3. Mix together some sunbutter with arrowroot starch to create a slightly thicker butter. You may choose to omit the starch and have a "runnier" nut butter filling - totally up to you!
4. Remove the muffin tray from the freezer, and dollop some of your sunfower or nut butter filling on to the top. If you have used the starch, I like to roll mine into a little ball and flatten it out to create the perfect filling. When I'm lazy and don't use the starch, I just plop it in there!
5. Then, using the rest of the chocolate sauce, cover the nut or seed butter entirely, and place back in the freezer for about 10-20 minutes (again, or until hardened)!
6. Keep refrigerated or in the freezer. They will keep up to a couple weeks, but you'l finish them before then I promise!

Recipe Notes

If you're using chocolate chips

Create a double boiler by placing a bowl over a small pot of boiling water. Place the chocolate chips, or whatever chocolate you're using in the bowl with a little bit of coconut oil, and stir until a melty, chocolatey consistency has been achieved. 

This method works much better if you're hoping to pack these in your kids lunch box!

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