Allergy-Friendly SunButter Cups

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Superman’s peanut allergy is just one of many, and truthfully, I miss Reese’s Cups.  It’s just one of those treats that I wish I could still indulge in.  The good news is that I LOVE SunButter, and I’m not afraid to make my own.  They are incredibly easy, and I know that you can make SunButter cups, too.   It’s an easy, decadent dessert to make as a gift as well-perfect for the holidays!  This version is dairy free, egg free, soy free, tree nut free, peanut free, and gluten free!

Allergy-Friendly SunButter Cups-No dairy, egg, soy, tree nuts, peanuts, or gluten-Mom Vs. Food Allergy

5.0 from 1 reviews
Allergy-Friendly SunButter Cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 1 cup SunButter
  • ⅔ cup powdered sugar
  • ¼ salt
  • 1¼ cups dairy free chocolate chips (I used Enjoy Life)
  • 1 tsp allergy-safe oil
  • course sea salt for sprinkling (optional)
Instructions
  1. Line 12 muffin cups with foil liners (paper can be used, but they don't come off as easily).
  2. In a medium size mixing bowl, mix together the SunButter, powdered sugar, and ¼ tsp salt until it forms a dough. Set aside.
  3. In a small saucepan, melt the chocolate chips and oil on low heat, stirring almost constantly until smooth. Keep on very low heat, or warm setting on stove.
  4. Put a very small amount of melted chocolate in the bottom of the cupcake liner, just enough to cover the bottom thoroughly (not thick).
  5. Put the muffin tin in the freezer for 5-10 minutes so the chocolate will begin to set.
  6. While the chocolate is in the freezer, form your SunButter dough into 12 mini disks , slightly smaller than the circumference of the bottom of the cupcake liner (about ¼ inch thick).
  7. Once the chocolate is out of the freezer, place the Sunbutter disk on top of the chocolate in the cupcake liner.
  8. Top the SunButter cups with the rest of the melted chocolate so that the Sunbutter is covered completely.
  9. Gently tap the muffin tin on the countertop to help the chocolate settle so that the top is smooth and even.
  10. Sprinkle each SunButter Cup with a very small amount of course sea salt (optional).
  11. Place in the freezer for approximately 15 minutes or until set.
  12. Remove cupcake liners and store in an airtight in the refrigerator or at room temperature (your preference).

Allergy-Friendly SunButter Cups-No dairy, eggs, soy, tree nuts, peanuts, or gluten-Mom Vs. Food Allergy

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10 thoughts on “Allergy-Friendly SunButter Cups

  1. Have you tried soy nut butter?? I feel like it leaves less of an aftertaste than the sun butter. What do you think? My nephew has a peanut allergy, can you recommend any products or recipies that use soy butter instead?

    • Hi Allison,
      Yes, we’ve tried soy nut butter but didn’t like it too well. Honestly, any recipe that uses SunButter (or any nut butter) should work just fine with soy nut butter. You could definitely use a soy butter in these SunButter cups.
      I hope this helps!
      Rachel

  2. Just made these with my 4 year-old. He’s allergic to nuts and dairy, so he hardly ever gets to have chocolate. He knows Reece’s Peanut Butter Cups are my favorite, and he’s always wanted to try them, so when I found this recipe we were both very excited! They are delicious, and we will probably make up a huge batch to keep in the freezer.

  3. We made these last night! Thanks for the recipe. We are having tea with my mom for her birthday & wanted some chocolates that my son could eat as my sister sent over truffles for my mom’s special day. Your recipe was quick & easy! Thanks!

  4. I recently discovered SunButter and I’m excited to try this recipe, but I was wondering, which version did you use? I see that they have a few varieties including “natural”(I think this is the standard one), creamy, crunchy, no sugar added, and organic.

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