Chocolate Sunflower Seed Butter Cups
If you have a Trader Joe’s where you live, you may have stumbled upon one of my favorite products; the chocolate sunflower seed butter cups! This treat is not as high in sugar as other popular nut butter cups, like Reese’s peanut butter cups for example, but it still does contain a decent amount of sugar. Desserts that contain high amounts of sugar can unfortunately cause your blood sugar to spike. To make this recipe type 2 diabetes-friendly, I decided to make this treat sugar-free!
I used sunflower seed butter to copy the original product, but you could also do the classic combo of peanut butter and chocolate, or try almond butter.
I used half of a regular-sized muffin tin, but you could also use a mini muffin tin instead. If you choose to do so, I believe the serving size would, therefore, be 2 mini cups. Instead of oiling the pan, you could also place muffin liners or parchment paper into the wells.
Makes 6 servings
Serving size: 1 cup
Prep time: 25 minutes
Fridge time: 20-30 minutes
Ingredients for chocolate sunflower seed butter cups
- ½ cup + 1 tablespoon sugar-free chocolate chips
- ¼ cup sunflower seed butter
- 5 drops of stevia
- ½ tablespoon coconut oil
- Avocado oil or coconut oil for oiling the muffin tin
- 1 muffin tin
- 2 microwave-safe bowls
Directions for chocolate sunflower seed butter cups
- Place chocolate chips in a microwave-safe bowl. Melt chocolate chips in the microwave for 60 seconds. Take out of the microwave and mix. If chocolate chips are not fully melted, put back in for 30 seconds, take out and mix. Continue to do this until all chocolate chips are melted and mixed.
- Scoop nut butter and coconut oil into another microwave-safe bowl. Melt nut butter and coconut oil for 30 seconds. You want the coconut oil to fully melt, and the nut butter to become warm. If coconut oil is not liquid, place back in the microwave for 15 more seconds. Mix seed butter and coconut oil well. Set aside.
- Lightly oil muffin tin. Spoon about a teaspoon of the melted chocolate chip mixture into 6 wells; you’ll want to thinly cover the bottom. Half of the chocolate should be left for finishing the top of the cups.
- Place the muffin tin and nut butter bowl in the freezer for 10 mins.
- Pull out the muffin tin and nut butter bowl. Scoop a heaping teaspoon of nut butter mix onto each cup. Spread and flatten into an even layer. Place the muffin tin in the freezer for 5 minutes.
- If the rest of the melted chocolate chips have hardened, you may need to put the bowl back in the microwave for 30 seconds to re-melt. Pull out muffin tin from the freezer. Spoon a teaspoon of melted chocolate onto each layer of nut butter. You may need to flatten the chocolate layer with the back of a spoon to spread evenly.
- Place the muffin tin back in the freezer for 20-30 minutes or until solid! Pop-out of the muffin tin with a butter knife. If you used a muffin liner or parchment paper, you should be able to simply pull out the cups. Let the cup thaw for 5 minutes prior to eating. Store in the fridge or freezer.
- calories: 154
- carbohydrate: 14.9g
- cholesterol: 0mg
- fat: 12.2g
- fiber: 3g
- protein: 3.6g
- saturated fat: 5.3g
- sodium: 55mg
- sugar: 0g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
Did you know that diabetes is a risk factor for developing chronic kidney disease?