Category
Servings
24
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Missy J’s
Indulge in these irresistible sun butter cups with carob. If you have a peanut allergy or just want to try something other than peanut butter, please give these a try.
Ingredients
-
2 cups carob chips
-
1 tbsp coconut oil
¾ cup sun butter
-
¼ cup coconut sugar or sweetener of choice
SUN BUTTER CUPS
Directions
SUN BUTTER CUPS
Line a mini muffin tin with paper liners and chill in the freezer for a few minutes, while preparing your melted carob.
Place the carob chips and coconut oil in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. It should only take 1-2 min.
Take the muffin tin out of the freezer and fill each paper liner with about 2 tsp of melted carob. You can take a small spoon and push it up the sides of the paper liner. Pop back in the freezer until they are set, about 5-10 min.
While the carob is in the freezer mix up your sun butter filling. Add the ¼ cup of sweetener to your sun butter and stir until combined.
Pull the carob out of the freezer and using two spoons, scoop and scrape 1-2 tsps of the sun butter mix on top of the carob. Once all cups are filled with sun butter, gently tap the muffin tin on the counter so that they flatten out. Top with remaining carob and place back in the freezer for 10-20 min or until set.
Once set, peel the liners away and indulge in these delicious Sunbutter Cups! Store any leftovers in an airtight container in the freezer.
Recipe Note
Keep them sugar-free if you’d like and use our unsweetened carob chips and don’t add any sweetener to your sun butter.
You can use a larger muffin tin for about 12 large cups, if you’d prefer.
