A healthy and unique twist on your classic peanut butter cup made with sunflower seed butter and sweetened exclusively with Natural Delights Medjool Dates. No added sugar!
Who doesn’t love a PB cup? I admit that I am a chocolate over candy person, all day, and PB cups are by far my favorite.
When you venture to make your own and look at the core ingredients, you realize that the possibilities are endless! From the nut butters you can use, the chocolate base (I make my own!) & of course, your choice of sweetener.
If you have been following Nutrition By Mia, you know that I love to make my own chocolate with cacao powder and coconut oil. That is exactly what I used for the base of these cups and it could not be easier.
These are sweetened exclusively with MEDJOOL DATES which is my healthy sweetening hack when it comes to desserts.
Unlike refined sugar which is a pure carbohydrate, medjool dates add sweetness but are also an excellent source of fiber and potassium. I used Natural Delights Medjool Dates in this recipe. The pitted variety saves me some in the kitchen and are particularly easy to use when it comes to dessert recipes. If you are an athlete you may be happy to know that Medjool dates have 50% more potassiunm by weight than bananas which helps with muscle fuel and recovery.
If you make these, be sure to share with me on Instagram!
- 1 cup coconut oil, liquid
- 1 cup cacao powder
- 1/2 cup dates
- 2/3 cup sunflower butter
- 2/3 cup dates
- 2 tbsp cacao nibs
- 2 tbsp sunflower seeds
- Soak pitted Medjool dates for at least an hour in warm water.
- After an hour, drain dates and blend 1/2 cup dates in a food processor. Add water a little at a time until you achieve a date paste consistency.
- Add coconut oil and and cacao powder to the food processor with the date paste and combine until you achieve a uniform liquid chocolate batter.
- Divide chocolate batter into two.
- Take one half of your chocolate batter and add 1-2 tablespoons of it to each muffin tin in a nonstick mini muffin pan.
- Place muffin pan in the freezer for at least 10 minutes.
- While your chocolate base is freezing. Make your filling by adding sunflower butter and remaining 2/3 cup dates to a food processor until you achieve a uniform mixture.
- Remove muffin pan from the freezer, and add a dollop of filling on top of each chocolate base.
- Return to the freezer for at least 10 minutes.
- Remove muffin pan from freezer and top each with remaining chocolate base (about 2 tablespoons) to cover the filling completely.
- Top each with a sprinkle of cacao nibs and sunflower seeds.
- Return to the freezer for at least 10 minutes.
- Remove from freezer and gently remove Sunflower Butter Date Cups from each muffin tin. Enjoy immediately or store in freezer.
Don’t forget to follow me on Instagram, Facebook and Twitter to keep up with my recipes nutrition guides, media segments and collaborations!
This recipe was sponsored by Natural Delights Medjool Dates
