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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
When I was a kid, peanut butter cups always won as my favorite chocolate treat, hands down. This absolutely outrageous version is dairy- and refined sugar-free, with no additives — just simple, healthy ingredients. Swapping the peanut butter for sunflower butter gives you that bold, salty, nutty feel while still being safe to send to any nut-free environment. I usually double the recipe because they vanish so fast.
1/2 cup unsweetened sunflower or nut butter of choice
2 tablespoons unrefined coconut oil, divided
1-2 tablespoons Gefen Pure Maple Syrup or honey
1/2 teaspoon Gefen Pure Vanilla Extract
1/4 teaspoon Tuscanini Sea Salt (omit if nut butter is salted)
2 cups dark chocolate chips (50-80% for lower sugar preference)
Himalayan pink salt, for sprinkling
Line 12 muffin cups with paper liners or use silicone muffin cups.
In a pot or over a double boiler on low heat, melt the chocolate chips with one tablespoon coconut oil. Spoon about 1/2 tablespoon mixture into each prepared muffin cups. Using a kitchen food brush, dip the brush into each cup and “paint” the sides of the cup with mixture. Place cups into the freezer for 10 minutes to harden.
Meanwhile, in a small blender cup, process sunflower butter, remaining one tablespoon coconut oil, maple syrup, vanilla, and salt, blending until combined. Alternatively, place ingredients into a bowl and mix well by hand.
Drop 1/2 tablespoon sunflower butter mixture into the center of each cup. Spread and flatten lightly with a spoon. Cover evenly with additional chocolate mixture. Top with a sprinkle of pink salt. Chill in the freezer for one to two hours, until firm.
Store in a covered container in the fridge or freezer.
Reproduced from Food You Love- That Loves You Back by Rorie Weisberg, with permission from the copyright holders Artscroll/Mesorah Publications, LTD. Also available on Amazon.
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healthy and so good!!!