Ayurvedic Sunbutter Cups
Servings
12mini cups
Servings
12mini cups
Ingredients
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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