No-Nut Butter Cups 12.000

Deb Lindsey for The Washington Post

No Bake Staff Favorites Jul 30, 2014

This riff on those famous peanut butter cups -- with a sunflower seed butter alternative -- is a cinch to make and nice to have on hand for snacking.

You'll need a 12-well muffin pan and baking cup liners with ridged sides.

Make Ahead: The cups can be refrigerated for about 1 month.

Where to Buy: Enjoy Life Semi-Sweet Chocolate Mega Chunks are widely available.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Mega Chunks (see headnote)
  • 1 cup sunflower seed butter
  • 1/2 cup coconut oil, liquefied
  • 1/3 cup raw honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon vanilla extract


Heat a few inches of water in a medium saucepan over medium heat.

Place the chocolate chunks in a heatproof bowl seated on top of the saucepan; once they have melted, stir until smooth. Remove the bowl from the heat; reduce the heat to low and keep the water in the saucepan warm.

Spoon a dollop of the chocolate into each baking cup liner in the muffin pan; use the spoon to evenly coat the bottom and halfway up the sides. Transfer to the freezer to firm up, about 10 minutes. You should have more than half of the melted chocolate left over.

Meanwhile, combine the sunflower seed butter, coconut oil, raw honey, sea salt and vanilla extract in a food processor; puree until well incorporated.

Use a spoon to evenly divide the nut butter mixture among the chocolate-lined cups. Return them to the freezer for 30 minutes, until the nut butter mixture is firm.

Use a spoon to spread and completely coat the top of each nut butter cup with the remaining melted chocolate. (Return the bowl of chocolate briefly to the saucepan as needed, to loosen it up.) Return the completely coated cups to the freezer; freeze until firm, about 15 minutes.

Transfer the nut butter cups to an airtight container; store/stack between pieces of waxed or parchment paper, if desired, and refrigerate.

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Recipe Source

Adapted from the Clean Eating With a Dirty Mind blog.

Tested by Amy King.

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