sunbutter cups

sunbutter = “peanut butter” made with sun flower oil instead of peanut oil. Try it!

I was first introduced to sunbutter when I went to a nutritionist back in April 2010 to get more educated on what was safe to eat and off limits for someone allergic to gluten. There are so many hidden ingredients it different foods and apparently peanut butter is one of those things you have to watch out for so sunbutter is a good alternative.

What you’ll need:

• 1 cup sun flower butter
• 1/4 cup light brown sugar
• 1/4 cup unsalted butter
• 1 1/4 cup powdered sugar
• 2 (11.5 ounce) bags chocolate chips
• 1/4 cup vegetable shortening
• mini cup cake liners

Place liners in cupcake pans (this makes about 3 dozen) and line a cookie sheet with wax paper, set aside. In a medium saucepan, add the sunbutter butter, sugar and butter and bring to a boil over medium heat, stir constantly. Remove from heat and slowly add the sugar and stir until completely mixed. Set aside and let the mixture cool.

Meanwhile, combine the chocolate and shortening into a microwavable bowl, cook and stir 15 seconds at a time until completely melted. Add a teaspoon of the chocolate to each cupcake liner (keep in mind you need to reserve at least half for the second step). Also, make teaspoon size balls of sunbutter and place onto the cookie sheet pushing down to slightly flatten. Place both trays in the refrigerator for a half hour.

Remove the trays and put one sunbutter ball on top of each hardened chocolate cup. Re-heat the reserved chocolate and place another teaspoon in each of the cups covering the butter balls. Place the trays back in the refrigerator for another 30 minutes to harden.

Don’t forget a cold glass of milk!