Super Easy, Super Amazing Vegan Sunbutter and Coconut Cups
January 30, 2012 2 Comments
Once you’ve gone “all the way” with your sunbutter like my hot night of passion, or even just had a quickie by picking up a jar at the market, you’re ready to take your relationship to the next level and dress your little sunbutter up in some chocolate! This goes for coconut too, though, it holds a completely different, more platonic, place in my heart.
I made both of these bad boys over the holiday break and gifted (I know that Alex is going to cringe when he reads me using “gift” as a verb, but I stand by this use as it’s now perfectly acceptable—the dictionary confirms this, thank you very much) my co-workers with a variety of chocolate goodness that you can read more about here. These little buggers were a serious hit with my co-workers so it’s safe to say that they’re as good (if not better) than your standard peanut butter ones. And, really, the options of what kind of nut or seed butter you want to use are limitless so play around with a particular filling that knocks your socks off.
General recipe ingredients and guidelines for making your way to any sunbutter or coconut lover’s heart:
- 4 cups chocolate chips
- 1 tablespoon vegetable shortening
- 1 cup creamy sunbutter
- 1/2 cup powdered sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut oil
- 2 tablespoons light corn syrup, agave syrup, or other liquid sweetener of your choice.
- Mini muffin tin (I found mine at Sur La Table)
- Mini paper cupcake/muffin cups (Found these at Sur La Table as well)
Mix Filling: For both, stir together all filling ingredients in separate small bowls and set aside.
Melt Chocolate and Assemble: Melt the chocolate chips and vegetable shortening in a small heavy bottom pan over the stove until completely smooth. With a mini spoon, other small utensil, or paintbrush paint the inside of the paper muffin cups with the melted chocolate. Make sure to coat every nook and cranny so that there are no holes. Place the cup in the muffin tin so that it retains it’s shape. Once you’ve coated as many cups that the mold holds with chocolate, place the pan in the freezer for 3-5 minutes until the chocolate has completely hardened. Remove from the freezer and spoon the sunbutter or coconut filling into each of the cups. Then cover each cup with your melted chocolate. Refrigerate until hardened. They can be stored this way for several weeks (and probably months, but they’re not likely to last long enough to test that theory). Also, I had to do many batches since my tin only held 12 cups at at time and I didn’t need to remelt my chocolate through all of it, but if your chocolate does harden before you’re finished simply go ahead and remelt it.
Yield: Varies depending on the size of your muffin cups.
Coconut filling recipe inspiration credit: Elana’s Pantry