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Recipe

Butter Cups (Vegan)

Fill with the nut butter of your choice – I enjoy pecan butter the most.

Tools

Ingredients

  • Mini silicon baking cups or mini muffin tin with wells lined with paper liners
  • Medium saucepan filled 1/3-full with water
  • Small saucepan
  • Large spoon
  • Parchment paper
  • Decorative aluminum foil wrappers or storage container

Butter Cups

Ingredients

  • 1 cup soy-free vegan chocolate chips (Enjoy Life®), or chocolate chips of choice
  • 2 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice
  • 1/2 teaspoon baking soda
  • 1 cup nut butter of choice, or bean butter of choice, or veggie butter of choice

Method

  1. Place medium saucepan filled 1/3-full with water over medium high heat; bring water to a boil.
  2. Place small saucepan over top of medium saucepan, do not allow small saucepan to set directly in boiling water – hover just over the water; add chocolate chips; stir with large spoon until chips are smooth and silky.
  3. Add butter of choice; beat into chocolate until melted and smooth; remove saucepan from heat; set aside.
  4. In small bowl, combine baking soda and nut butter of choice; beat to mix well.
  5. Using a spoon, place a small amount of melted chocolate into well of each baking cup; tilt cup to coat bottom and sides; repeat until all cups are coated in this way.
  6. Using a teaspoon, measure out 18 balls of nut butter; using palms of hands, pat each into small disc shape; place one disc in each prepared cup.
  7. Fill cups with remaining melted chocolate, being sure to completely cover the nut butter filling; smooth off tops; place in refrigerator until set, about 2 hours; remove from tin or silicon baking cup; wrap in decorative foil, if desired.

Store in airtight container at room temperature up to 1 week, or refrigerate up to 1 month. Servings: 18 pieces. Prep Time: 15 minutes.