Valentine’s Day Allergen-free Sunflower Seed Un-Peanut Butter Cups Recipe

This is a Valentine’s Day that I may never forget. After all, it is the first Valentine’s Day I get to celebrate with the new love of my life, Baby Yum, and the first and last love of my life, the DH. I thought that a day like this deserved a treat that was equally special. Reese’s Peanut Butter Cups are one of my favorite gluten-free candies, and I was recently inspired in a visit to Boulder, Colorado by a new company and their gluten-free (but not dairy-free) sunflower seed butter cups. So, this holiday I decided to make my own, completely free of soy, dairy, gluten, peanuts and of course eggs. (Luckily I’ve not yet seen peanut butter cups with eggs, but you never know what some maniac might decide to do..) I made the sunflower seed butter from scratch, combining about a cup of sunflower seeds (some raw, some roasted, all unsalted) with 3 tbsp. canola oil, a tablespoon of honey and a dash of salt in my mini food processor. It was a darned tasty treat already, but when I used it in my non-peanut butter cups, it was even better. Feel free to adjust sweetness and saltiness to taste- this recipe is all about pleasing your own palate while avoiding some not-so-pleasing allergens. I hope you enjoy and have a wonderful Valentine’s Day!

*This recipe is easily vegan if you substitute vegan sugar and use agave nectar instead of honey. Go for it!

Homemade Dairy, Soy and Nut Free Sunflower Butter Chocolate Cup Recipe
1 cup Enjoy Life DF SF chocolate chips
1 tablespoons palm oil shortening (Spectrum or Whole Foods)

1/3 cup Earth Balance No Soy margarine
1/2 cup and 2 tbsp. crunchy homemade sunflower seed butter
1/4 cup honey
1/4 cup organic sugar
1/4 tsp. salt

Shaped paper cups (for confectionery or mini muffin tin liners)

Melt chocolate and shortening in microwave on half power for 1 minute, stirring and then heating in 30 second intervals, stirring after each cycle. It only takes me one or two 30 second cycles. Baste your paper cups with a layer of melted chocolate on the bottom and sides. Put in refrigerator to cool and harden. Reserve enough chocolate to cover the top of your cups.

Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool.

To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. let cool and then enjoy as desired. Freezes well!

*I had 6 tini heart-tins and six about the size of a regular 12 count muffin liner, but had to be slightly skimpy with the chocolate. Recipe makes extra nut butter filling- try it in a “nut butter chocolate pie”

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7 Responses to “Valentine’s Day Allergen-free Sunflower Seed Un-Peanut Butter Cups Recipe”

  1. Valerie (m.) Says:

    Those look gorgeous!!!

  2. Sounds great! I wonder if I could veganise by substituting the honey for sugar or golden syrup or something.

  3. Kristy- at the end of the intro paragraph I have suggestions for making this recipe vegan.;)

  4. I completly missed that line, ohhps! Thanks.

  5. Hi! I just changed the name and location of my blog (moved all the content over there, too)…can you update your GF blog list and remove Our Peep Show and replace it with my new name and link — Yard to Fork at Thanks a million!

  6. I love the idea of sunflower butter cups- how creative!

  7. [...] for more gluten-free homemade treats? Sunflower-seed Un-peanut Butter Cups Elana’s Pantry Healthy Halloween Candy Recipes Homemade Gluten-free Twix Bar [...]

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