Peanut allergies seem to be more and more common nowadays. If you’re affected, you know that you don’t even have to eat peanuts to suffer a reaction – your allergies can be triggered by just being in the same room as those tiny legumes. Your kid’s school might even be a peanut-free zone due to the dangers. But fear not candy-lovers, there is an easy and just as delicious alternative to your favorite chocolate- and nut-butter indulgence! These homemade sunflower butter cups have all the great taste of your favorite childhood candy without any of the allergy risks.
3/4 cup cacao butter
4 Tbsp. cacao powder
1/2 cup Organic Gemini TigerNut Flour (or Bob’s Red Mill Almond Flour)
1 Tbsp. Milkadamia Macadamia Milk
3 Tbsp. maple syrup
13 tsp. Sunbutter Sunflower Butter
13 mini baking cups
- In sauce pan, melt cacao butter. Stir in cacao powder, flour, milk and maple syrup.
- Spoon a teaspoon of mixture into baking cup, filling 1/3 of the way. Freeze for 5 minutes.
- Remove cups from freezer and add a teaspoon of sunflower butter to each.
- Top the cups with 1-1/2 teaspoons of chocolate, filling them to the top.
- Freeze for 15 minutes.