Cacao SunButter Cups




Sunflower butter
Cacao powder
Coconut oil
Raw honey
Sea salt
Pitted dates
Vanilla bean

 I came up with this recipe by combining 2 recipes below:


I knew I wanted to use cacao powder because it's much healthier than any dark chocolate bar you can buy. If you read labels, even the healthiest of chocolates can contain added cane sugar and other additives. 


5 things you might not have known about Cacao! 


1.) 40 Times the Antioxidants of Blueberries

2.) Highest Plant-Based Source of Iron

3.) Full of Magnesium for a Healthy Heart & Brain

4.) More Calcium Than Cow's Milk

5.) A Natural Mood Elevator and Anti-Depressant

STEP 1: Using a double boiler, or if you don't have one of these fancy doobers (that's a word now)  you can do what I do and place a glass bowl on top of an uncovered pot of boiling water. Melt 1/2 cup coconut oil, 1/4 cup cacao powder, 1/2 tsp vanilla bean, 1 Tbl RAW honey. Pour into medium sized muffin tins with liners, and place in the freezer for about 5 min. or until hard. 


*Raw honey = antioxidant, anti-bacterial, anti viral, so much healing in honey! But.... make sure you are buying the right honey, honey! Read below for more honey magic :)























STEP 2: In a food processor mix 4 Tbl or big spoonfuls of SunButter or all natural organic sunflower butter, 1/4 cup + 1-3 more pitted dates for good measure, 1 Tbl melted coconut oil, 1 Tsp sea salt until fully blended.
STEP 3: Remove tin from the freezer and add a dollop of SunButter filling, spreading around the cup until bottom chocolate later is hidden.
STEP 4: Over the heated boiler or bowl, melt another 1/4 cup of coconut oil with 1/4 cacao powder and about 2 tbl of water.


(So basically this happened because I ran out of extra chocolate when following the Spinach for Breakfast I started to make more of the original recipe and got lazy #truth. So instead of adding all the other ingredients I just added a little water and called it a day. BUT due to my laziness, I ended up with a more concentrated version of the chocolate that gave it a dark chocolate twist and the perfect balance to the very bottom later. Yay accidental cooking!)


This consistency is going to be thicker. Add small spoonfuls of this richer "dark" chocolate to each cup, spread around and top with a sprinkle of sea salt. Place back in the freezer for about 10 min. (Keep in the freezer to store) .

Lastly, ENJOY!!!! I will say, before eating, if you are keeping in the freezer, you might want to let it sit out for about 5 minutes, as they can get pretty hard. YUM-O! 



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