Do you love chocolate? I’m assuming you do, who doesn’t love chocolate? What about peanut butter cups? Or perhaps you would love to try peanut butter cups but you are allergic to peanuts like my son.

I’ve been wanting to make some form of “chocolate” for awhile now. I knew homemade would be much healthier than store bought. I could easily let my kids eat it for a snack and it wouldn’t even need to be considered an indulgence because the ingredients are that good.

I finally decided to make chocolate sunbutter cups. Now I am personally a fan of peanut butter; sunbutter just doesn’t do it for me. However, we rarely have peanut butter in the house since my second born is allergic to nuts. We do however have sunbutter so I decided to give chocolate sunbutter cups a try.

The verdict? Everyone loves them. My kids think it’s the most amazing snack ever. Mommy giving chocolate for snack? I think I won the best mommy ever award today with my kids. I love them because I know they don’t have anything in them that I would cringe at or would rather not have. In fact, all the ingredients are good and healthy!

Chocolate Sunbutter Cups

1/3 cup coconut oil
2 tbs. cocoa powder (the unsweetened variety)
1/16 – 1/8 tsp stevia powder (this will depend on how sweet you want them)
sunbutter or homemade sunbutter – if there is no sweetener in your sunbutter you may want to add some stevia. (no measurement here, it’s more of a scoop and see thing)

Mini muffin tin either greased or with paper liners.


Melt coconut oil in a bowl. Add cocoa powder and stevia to the oil and mix well. Pour a thin layer of the chocolate mixture into the bottom of the muffin tins. This will form the bottom of the chocolate sunbutter cups. Place the muffin tin tray into the freezer for a few minutes.

Once the bottom layer has hardened, remove the muffin tin from freezer. Now add a dollop of sunbutter right in the center of the bottom chocolate layer. Try not to have the sunbutter reach the edges but if it does, it’s not that big of a deal, you’ll just be able to see the sunbutter peaking through the sides. Once your sunbutter is on, add more chocolate mixture until you cover the sunbutter. Place muffin tin back into the freezer for a few more minutes.

Once hardened you can pop the chocolate sunbutter cups out of the tins (or unwrap from paper liners if you used those instead) and enjoy! As these are made with coconut oil, they will melt easily. I like to keep ours in the freezer so they stay firm enough for little hands. However you can also store them in the refrigerator.

Makes about 9 mini chocolate sunbutter cups.

Note: These will not be quite as sweet as the usual peanut butter cups you’d buy at the store. If you want them sweeter, add more stevia or give honey a try. Also, you can of course use peanut butter or any other nut butter if you wish.

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