Plant-Based, Allergy-free, Sugar-Free Reese’s PB Cups
I’ve been craving candy a lot lately and it’s been because of stress. The stress of having to wrap up my second cookbook, the pulling of teeth to get my son to read every night, the standing over the stove to make three meals a day and pack a lunchbox, the deadlines of making cupcakes on demand – you get the picture.
So the craving has been going on for several months now, and I finally decided to do something about it. As soon as I clicked ‘send’ two days ago, and my cookbook was in my editor’s e-mail box, I got down to business.
I have been longing for the peanut butter and chocolate combo candy, but can’t do the pb anymore due to my son’s severe food allergies. So, of course, the next best thing is sunflower seed butter. I figured the easiest way to do the chocolate was to just melt some. I’m in agreement with myself that this was the best decision I ever made since yesterday. Here’s the recipe, my friends. If there’s another candy bar that you’re hankering for a recreation of, please let me know in the comments below, and I’ll get right to it and post it next week.
SWEET DEBBIE’S SUNFLOWER BUTTER CUPS
By Debbie Adler
Makes 12 buttercups
12 ounces sugar-free/dairy-free chocolate chips (I use Lily’s brand)
½ cup sunflower seed butter
Line a 12-cup standard cupcake tin with paper baking cups.
Place the chocolate chips in a microwave safe bowl and heat them, 30 seconds at a time, until they melt.
Pour the melted chocolate, about 2 tablespoons, into each cup.
Spoon about 1 tablespoon of the sunflower seed butter on top of the chocolate.
Pour the remaining melted chocolate on top of the sunflower seed butter, dividing it evenly.
Place the cupcake tin in the fridge for 20 minutes and enjoy!
Keep in an airtight container in the fridge or freezer for up to 3 months.
Serving size: 1 cup CALORIES 150; TOTAL FAT 7.5g; PROTEIN 5.1g; CHOLESTEROL 0.0g; SODIUM 50mg; FIBER 3.0g; SUGARS 5.7g; TOTAL CARBOHYDRATE 18.3g