Strawberry Sunbutter Cups are a fun treat that take about 20 minutes to make! They're dark chocolate cups filled with a strawberry sunbutter mixture. Great allergy friendly snack for kids or adults!
⅓CupSunbutter ButterYou can swap for any nut butter!
¼CupFreeze-Dried Strawberries
2ScoopsVanilla Collagen Powder
1TablespoonCoconut Oil
Instructions
Start by adding chocolate chips and coconut oil into a microwave safe bowl. Heat in the microwave in 20 second intervals until smooth and creamy.
Next, add sunbutter butter, vanilla collagen, and freeze-dried strawberries into a bowl. Mix together with a fork or spatula.
Add all mini muffin liners to a baking sheet. Pour a small amount of melted chocolate into the bottom of each mini muffin liner. Place in the freezer until chocolate is solid.
Then add about 2 teaspoons of the sunbutter mixture into each cup. Use the back of a spoon to press down. Pour over remaining chocolate into each cup until sunbutter mixture is covered.
Top each sunbutter cup with an extra sprinkle of freeze-dried strawberries and place the tray in the freezer until the chocolate is solid.
Notes
** Nutrition facts will vary depending on what collagen powder and chocolate you use. The one I used in this recipe is sugar free!
Expert Tips
If you want the chocolate on the sides of the sunbutter cups, swirl around the cup with melted chocolate until it coats the sides of the mini muffin liner.
Make sure the chocolate is solid before adding the filling.
Roll the sunbuttermixture into small balls and then flatten into discs before adding into the cups. (Not necessary but it helps!)
If you don't want the chocolate to harden too much, store in the refrigerator.
**See full post for more helpful information and step by step photos.