My poor husband. He’s on a Paleo diet to help manage his spondylitis and rheumatoid arthritis. He misses snacks and candy, like his beloved Reese’s Peanut Butter Cups. Peanuts are out for him because they’re technically legumes – beans and legumes have too much starch for him so he has to avoid them. So this recipe is gluten-free, Paleo and peanut-free.
Sometimes I’ll find soy or gluten in conventional chocolate chips, so I opt for these soy-free, dairy-free chocolate chips instead. I use either almond butter or sunflower seed butter in place of peanut butter.
It’s so easy to make and my whole family loves it.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get an extra 20% off your first 3 orders!
- 1/2 cup organic sunflower seed butter (or organic almond butter)
- 1/4 cup organic extra virgin coconut oil (if solid, warm up so it’s soft)
- 1/8 to 1/4 cup raw honey
- 1 tsp organic vanilla extract
- ½ tsp sea salt
- 1 cup mini gluten-free chocolate chips
- Combine all ingredients except the chocolate chips in a medium-sized bowl and stir until well mixed. You can use an electric mixer or mix by hand.
- Melt the chocolate chips in a double boiler until it turns into a thick liquid.
- Use a mini muffin pan and line with cupcake liners or silicone liners.
- Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
- Fill the middle with 1 tablespoon of the sunflower seed butter mixture.
- Use the remaining melted chocolate to top off all cupcake liners.
- Store in the refrigerator for about 15-20 minutes to let it solidify.
- When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have that gorgeous indentation mark.
- Keep in the refrigerator or freezer when not serving since the chocolate may melt again – especially if it’s hot.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.