Today I will be sharing a recipe for my dairy free sunbutter cups. I previously shared a dairy free recipe for buckeyes, you can find it here. I mentioned before that I have recently cut dairy out of my diet and have been looking for ways to recreate some of my favorite treats in dairy free versions. Anyone else a huge fan of Reese’s peanut butter cups? I love their peanut butter cups and decided to try to make my own candy cup but a dairy free version instead. I chose to use sunbutter (similar to peanut butter but made from sunflower seeds) in my cups but you could use any kind of nut butter. These cups are super easy to make and are ready in no time.

The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

These dairy free sunbutter cups only require 3 ingredients. You will need dairy free chocolate chips ( I use these), sunbutter (or your nut butter of choice), and coconut oil.

Begin by pouring 1/3 cup of dairy free chocolate morsels into a microwave safe bowl. Add 1/2 tablespoon of coconut oil to the bowl and place into the microwave for 30 seconds. The coconut oil will make the melted chocolate have a creamier texture. I recommend only placing the chocolate into the microwave for 30 seconds at a time to avoid overcooking. After the chocolate has been in the microwave for 30 seconds, remove and stir the chocolate. Place back into the microwave for another 30 seconds and repeat until the chocolate is completely melted, stirring in between each 30 seconds.

Next you will spoon the melted chocolate into your candy mold (I use one similar to this). Fill the candy mold a 1/3 of the way. When I used 1/3 cup of chocolate morsels, I was able to fill 9 of the candy molds. You can melt more chocolate depending on the size of your molds or if you have some left over you can save it for a later step. Once you have filled your molds with the chocolate, place the mold into the freezer for about 10 minutes to allow the chocolate to harden.

Once the chocolate has hardened, remove it from the freezer. Use another microwave safe bowl and add 1/3 cup of sunbutter and 1/2 tablespoon of coconut oil. Microwave for 30 seconds at a time, stirring in between like we did with the chocolate. You want the nut butter to have the same consistency that the chocolate did before we poured it into the molds. Once your nut butter has melted, spoon it into the candy molds on top of the chocolate. Leave the top 1/3 of the mold empty so that we can add the final chocolate layer. Once the molds have all been filled with the sunbutter, place the mold into the freezer for another 10 minutes or until the nut butter has hardened.

For the final layer, add 1/3 cup of dairy free chocolate chips and 1/2 tablespoon of coconut oil to a microwave safe bowl and heat in the microwave for 30 seconds and stir. Repeat until the chocolate is melted. Spoon the melted chocolate into the molds, completely covering the sunbutter layer and filling the mold. Once each mold has been filled, place the molds into the freezer one last time to let the candies harden.

Once the chocolate has completely hardened, remove the candies from the freezer and enjoy! My candies easily popped out of the molds by applying a little pressure to the bottom of each mold.

There are so many different variations of nut butter cups that you could make using these candy molds. These dairy free sunbutter cups are definitely one of my favorites. Find my recipe for my white chocolate and hazelnut butter candies here. What combinations are your favorite? Which would you like to see next?

Shop This Post: