Paleo Sunbutter Cups

Emily LOVES peanut butter cups (who doesn’t?), but most of the store bought ones are made with milk chocolate.  This recipe is for all of the people I love, who are either allergic to dairy, or peanuts.  These Paleo SunButter Cups are dairy free, peanut free, gluten free, and diabetic friendly…and really they actually taste better than those ones with the diluted milk chocolate coverings!  They’re easy to make, and the kids enjoy helping, but they do take some time.  I think they’d be a great, affordable Valentine’s Day dessert, especially if you make them in heart shapes!

This dessert is high in calories, so it should be eaten in moderation, but it does have some health benefits.  Dark chocolate is high in fiber, iron, and trace minerals.  The coconut oil is anti-bacterial and anti-viral, and it helps you process the sugars in this dessert.  If you have diabetes make sure to use xylitol for your sweetener.  It’s a natural low carb sweetener that I recommend for people who need to keep sugars low, but it isn’t paleo).

Before we get to the recipe for the Paleo Sunbutter Cups, I want to invite you to join with others who are making healthy changes.  I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!”  Freedom from food addictions is part of having a truly full life.  

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Makes About 2 Dozen Mini Cups

For the Filling:

• 3/4 Cups SunButter
• 1 Tbsp Potato Starch
• 2 Tbsp Coconut Oil
• 2 Tbsp Coconut Sugar or Xylitol
• 1 Tsp Vanilla
• 1/4 Tsp Sea Salt

Combine all of the ingredients in a medium bowl and whisk them, until smooth.  You may want to melt the coconut oil first.

For the Coating:

• About 2 Cups Paleo Chocolate Chips or 63% Extra Dark Chocolate Chips

Melt the chocolate in a double boiler.  To make the double boiler place a large glass bowl over a medium sized pot, with water in it.  Put the chocolate in the bowl.  Heat it over medium/low heat, and the steam will melt the chocolate.

Use a small spoon to put the chocolate in the bottom and up the sides of silicone heart molds or paper lined mini-cupcake cavities.  I use the spoon to spread out the chocolate as evenly as possible.  Freeze them until the chocolate sets up.

Once the chocolate has frozen, spoon the sunbutter mixture into the chocolate cups and freeze them again.  Once they have frozen, spread more chocolate on top and freeze again.  Pop them out of the molds when you are ready to eat them.  Serve cold, or the center will melt.  Enjoy!