I know I've been away from this blog much too long, and while I have missed the creative process of styling and photographing, I have spent so much time in the kitchen recently, creating and redesigning dishes for clients, that my desire to produce clean, wholesome food was being fulfilled these past few months. Sharing the recipes with you just kept getting postponed from one week to the next.
However, today I have for you a long time favorite of mine. Peanut butter cups without the peanuts. I've replaced those allergy-inducing legumes with sunflower seeds. They closely resemble the taste of peanuts so I use them often in dishes like these and these. Covered in chocolate, these cute little cups consist of only five ingredients, making them very simple (and messy) to assemble. I've used raw honey to sweeten them for the disease-fighting antioxidants, blood-sugar stabilizing benefits and anti-inflammatory properties they contain. This sweetener, when truly raw and unpasteurized, is a thick, creamy, gorgeous, deep-yellow, sticky clump of loveliness that is one of my favorites, along with medjool dates, to use in desserts. Honey is loaded with vitamins and minerals to strengthen the immune system, boost energy levels and ease sore throats. It can also be used as a facial mask to brighten the skin, lighten age spots and acne scars, and along with a proper diet, help relieve eczema and rosacea.
For this batch of chocolate, I used six standard size silicone muffin cups, which is probably the equivalent of 12 mini cups. They can be kept in the refrigerator for up to a couple of weeks. If you want to double the recipe so they last longer, store them in the freezer and set out to thaw for just a few minutes before serving. The raw chocolate recipe is made of cacao butter, which melts very quickly at room temperature. So keep them cold until you are ready to ingest.
Chocolate Sunbutter Cups
(makes 6 standard size cups)
1/4 cup sunflower seed butter (unsweetened)
1 tbs. raw, unfiltered honey
1/2 tsp. sea salt
1. In a medium bowl, mix together seed butter, honey and salt until well combined.
2. Set mixture in fridge.
1/2 cup cacao butter, broken into pieces
1/2 cup raw cacao powder
2 tbs. raw honey
1. Using a double broiler, bring a cup of water to a boil in bottom pan.
2. Place only cacao butter in separate pan and set on top of bottom pan.
3. When the cacao butter is completely melted, which will take about 5 minutes, remove from heat and add the honey and cacao powder. Stir well, breaking up any chunks in the powder. The honey will soften with the heat that still remains from the pan.
4. When the chocolate sauce is well-combined and smooth, fill the muffin cups with about 2 tbs. of chocolate. This will be the bottom of your chocolate cups. If you are using silicone muffin cups, place them on a cookie sheet before filling so they will be easy to transfer to freezer.
5. Place the chocolate filled cups in the freezer for 10 minutes, until chocolate hardens.
6. Remove the cups from freezer and the sunbutter mixture from the refrigerator.
7. Scoop up about 2-3 tsp. of sunbutter filling and mold into a ball and slightly flatten with your hands. Place the flattened ball on top of the chocolate in the cups. The mixture should be just a bit smaller in size than the chocolate bottom.
8. Spoon the remaining chocolate on top of each cup to cover the sunbutter filling.
9. Place cups in freezer for one hour to set and harden.
10. Remove the chocolate sunbutter cups from the fridge and carefully remove from silicone or paper cups to enjoy. Store in fridge up to two weeks.