Vegan and Peanut-Free Sunbutter Chocolate Cups

When we found out about ten years ago that our baby was allergic to dairy, eggs, and peanuts I just about died. Okay, not really died, but I did feel like my eating life was over. Two of my favorite things were peanut butter and cheesecake. I still love them, but rarely get to enjoy them. We decided when we found out the extent of his allergies, and the severity of them, that we would not bring those things into our home. I've spent the last ten years finding and adapting recipes to meet our needs.

Since we are at home due to COVID-19 and the social distancing orders, I thought it would be a great time to try out some new recipe adaptations. So, my 13 year old and I got to work in the kitchen and here's what we came up with.

The recipe itself is really simple. You just need to have a pan to shape them in. You can use a fun shaped silicone muffin pan like we did, or use a simple muffin tin -- a mini muffin tin makes a much easier size to eat.

Start by melting the butter (we use Earth Balance Vegan sticks). Then mix that together with the Sunbutter (or whatever nut butter you want), brown sugar, powdered sugar, and optional protein powder. I used a hand mixer to blend it all together until creamy. Then formed balls and placed them in the fridge while I worked on melting the chocolate.

Melt the chocolate chips (Enjoy Life are a great option here for those with allergies) and the coconut oil in a medium saucepan. Spoon some into your mold (or muffin tin) and use a small spatula to spread it up the sides. Place your Sunbutter balls into the mold and cover with more chocolate. We shaped our Sunbutter into mouse shapes to match our mold shape so that we would get some of the filling in the ears too.

Once your molds are filled, tap them slightly on the counter to release any air bubbles. Then place them in the fridge for about 2 hours or in the freezer for at least 30 minutes, or until the are solid.

If you choose to use a larger muffin mold... be prepared for the cute messy faces...

View the printable recipe card below.

Yield: 12 (muffin sized cups)

Sun Butter Chocolate Cups

Sun Butter Chocolate Cups

Prep time: 10 MCook time: Total time: 10 M
A delicious peanut and dairy free alternative to peanut butter cups. Also suitable for vegans.


Sunbutter FIlling
  • 1 cup Sunbutter (or other seed/nut butter)
  • 1/3 cup brown sugar
  • 1/3 cup dairy-free butter
  • 1 to 1 1/2 cups powdered sugar (depending on how sweet you like it)
  • 1 T vanilla protein powder (optional)
Melted Chocolate
  • 2-3 bags of chocolate chips (10 oz bag)
  • 1 1/2 tsp coconut oil


How to cook Sun Butter Chocolate Cups

  1. Cream together the Sunbutter mixture using a mixer. 
  2. Shape into small balls to fit in the center of your cup mold (silicone muffin pans work really well) Place the shaped filling on a parchment lined pan and chill in the fridge for 10 minutes. 
  3. Melt the chocolate chips and coconut oil over low heat in a medium saucepan. 
  4. Spoon chocolate into bottom of the mold and use a small spatula to spread the chocolate up the sides of your mold. 
  5. Place the chilled Sunbutter filling onto the chocolate in your mold. 
  6. Fill the rest of the mold with more melted chocolate.
  7. Chill in the fridge for 2 hours or in the freezer for at least 30 minutes before eating. 


If you find that the chocolate is too hard to bite, set it out on your counter for about 5 minutes before you serve them.

Mini muffin pans are a great option for a smaller bite sized treat.

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