Vegan Nutty Butter Candy Cups

Free of all of the top 8 food allergens, these delicious nutty butter cups are every bit as delicious as the original without any of the fear.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

Ingredients

  • 1/2 cup Sunbutter (sunflower seed butter)
  • 1 1/2-2 Tablespoons Nutritional Yeast (I prefer the KAL brand)
  • 20 ounces Vegan Chocolate Chips (I prefer the Enjoy Life brand)

Instructions

Servings 15

First, mix together the sunflower seed butter and the nutritional yeast, adding 1/2 tablespoon at a time to keep the filling from being too dry. You want the mix to be the texture of raw cookie dough, not too wet, not too dry.

The nutritional yeast will help to absorb some of the naturally occurring oil from the sun-butter, keeping the butter from softening the chocolate, and adding a bit of nutrition as a hidden bonus! (Love that!) Nutritional yeast has a naturally nutty taste to it which compliments the recipe and leaves a slight grit which is reflective of store-bought peanut butter cups.

Next, melt your chocolates. There are two basic methods for melting chocolate chips:

Microwave in a ceramic or glass bowl for 2 minutes, stopping every 30 seconds to stir and removing the chocolate once the mix is melted but before getting too hot.

On the stove, using either a double broiler (preferred) or small saucepan, melt your chocolate over medium heat, removing once all chips have melted.

Either way, do not over heat the mix and do not allow any water to enter the pan. Both will ruin the chocolate (and nobody wants that!).

Now, choose your method/candy type:

These cute Easter candies are made with a candy mold designed to make chocolate covered cream cookies. From at my local craft store, I found these were the perfect size (not too big, not too little) to make these treats.

For these I layered 1 Tbs melted chocolate with 1 tsp sun-butter mix, topping with 1 Tbs chocolate. Allow to cool in the refrigerator for approximately 15 minutes before removing from mold and covering in wrapper.

The miniature cups were also made with a candy mold purchased at my local craft store months ago. For these, I used 1 tsp chocolate, ¼ tsp sun-butter mix and covered this with 1 tsp chocolate. I believe these measurements would work well with miniature cupcake liners as well. Allow to cool in the refrigerator for approximately 15 minutes before removing from mold and covering in wrapper.

The large, more traditional nutty butter cups were made with regular size cupcake liners. For this, I used 1 ½ Tbs chocolate, ½ Tbs sun-butter mix and 1 Tbs chocolate to cover. Again, allow to cool in the refrigerator for approximately 15 minutes before removing cupcake liner and wrapping in foil.

Whatever you choose to do with these delightful candies, I do hope you and your family enjoy every last decadent bite!

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

Tagged with →  

We love comments! Click on Google+ or Wordpress. Problems viewing? Refresh the screen.

3 Responses to Vegan Nutty Butter Candy Cups Recipe

  1. Kathi says:

    Great idea for Vegan Easter candy eaters. I love it! :)

  2. Aubrie says:

    What a fantastic idea! They look really tasty!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

BEBETSY® 2012-2014
SIMPLY BEBETSY
™ 2012-2014
All Rights Reserved

Login

Lost your password?