Almond and Sun Butter Cups

Almond Butter Cups

THESE. these.


You can use any kind of nut butter (peanut, almond, sunflower, etc) or a combination. This recipe is a combo and I even went a step further and made my own sunbutter (recipe here).  Also, keep these in the freezer – they’re just better that way.

(Hmmmm… ok so….serving size…. really depends on size of wrapper. I made 4 way-too-giant cupcake sized wrapper ones)


  • 3 T Sunflower Seed Butter (recipe here)
  • 3 T Almond Butter
  • Salt (to taste – if you used unsalted nut butters)
  • Honey, to taste (or Confectioners Sugar or Maple Syrup)
  • A 3.5 oz bar of really good chocolate, melted
  • 1 tsp. Coconut Oil (optional – for a hint of coconut flavor)


  1. In a mixing bowl, combine the nut butters. You may have to make more if you like a lot of filling in your cups.
  2. Add salt (if you need it) and sweetener. Mix really well.
  3. Melt chocolate bar in microwave.
  4. Put a bunch of wrappers in a cupcake pan and fill the bottom of each one with a pool of melted chocolate.
  5. Drop spoonfulls of nut butter in each one.
  6. Drizzle chocolate over the nut butter until its covered.
  7. Pop them in the freezer for as long as you can stand (the longer the better).
  8. EAT them up


tags: dessert, anti-peanut butter cups, Ghirardelli, Valentines Day, homemade Halloween candy


3 thoughts on “Almond and Sun Butter Cups

  1. Pingback: Nut Butter Cups (low sugar version) | the pear and plum

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