sunflower seed butter + chocolate cups
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Recipe type: dessert
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These are a nut-free version of Reese's-like peanut butter cups. The sunflower seed butter is a little more seedy tasting, but close enough to peanut butter that most people won't even notice if you don't tell them the swap.
Ingredients
  • ½ cup sunflower seed butter
  • 2 tablespoons butter (I like to use salted.)
  • ½ cup powdered sugar (or less, depending on if your sunflower seed butter has some sugar already, and if you prefer a less sweet flavor, like me -- I've made this with very little sugar and liked it)
  • ½ pound dark chocolate (I used over 70%; milk chocolate works well here too, but the tempering instructions are different. See below.)
Instructions
  1. Special equipment: mini muffin tin, mini muffin tin liners (aka, candy papers), instant-read thermometer (only if tempering your chocolate).
  2. Melt the sunflower seed butter and butter together gently in a small saucepan. Low heat is important. Stir occasionally and watch. It can burn, and you'll have to start over (Yes, I did this. It messed up my whole day. #firstworldproblem). Stir in powdered sugar. Set aside until chocolate is ready.
  3. Temper your chocolate if you intend to allow these goodies sit out at room temperature to store. If you prefer to keep them in the refrigerator, just melt your chocolate over a double boiler, without worrying about the temperature.
  4. IF TEMPERING (mostly excerpted from my 6:46 minute caramel post): Bring about ⅔ of your dark chocolate to no higher than 115 degrees F (46 deg C) and milk and white chocolate to no higher than 110 degrees F (43 deg C). Caution on this method for desired results: don’t heat the chocolate too quickly, as the temperature will continue to rise even after removed from heat. Heat the double boiler water somewhat slowly. If you go too quickly and the temp is too high, then you may lose the window of tempering and end up with chocolate that is gooey at room temperature. Keep the candy in the refrigerator if this happens (or start over).
  5. When melted, remove chocolate from double boiler heat, add in the remainder of the chocolate and stir to melt. Keep the instant-read thermometer in the chocolate to watch the temperature.
  6. When the chocolate reaches below 84 deg F (29 deg C) — this may take some time so check and stir occasionally — remove any chocolate pieces that do not melt.
  7. Then, rewarm the chocolate over the double boiler, 88 deg F (31 deg F) for dark chocolate and 87 deg F (30 deg F) for milk and white chocolates. This goes quickly, so watch carefully. Do not exceed temperature over 91 degrees F. Chocolate should be smooth and satiny when cooled, and form a hard shell at room temperature, if properly tempered. *
  8. While your chocolate is melting and you are diligently checking your instant-read thermometer, line a mini muffin tin with mini liners. I use cheap paper ones without a problem.
  9. Spoon a small amount of prepared chocolate into each muffin liner.
  10. Spoon warmed sunflower seed-butter mixture into each, then top carefully with more melted chocolate.
  11. Allow to set in refrigerator. Pull out of fridge for about 15 minutes before serving. Makes 12 candies.
Notes
* IF YOUR CHOCOLATE SEIZES UP: When heating it, chocolate can suddenly harden, or “seize up,” when it comes into contact with water or steam. Chemically, how does this happen? When the melted chocolate comes into contact with water, the dry sugar particles become moist and can stick together, which can quickly ball up into a gritty mass. Prevent this from happening from using very dry utensils and preventing any splashing from the double boiler into your melting chocolate. Steam from the double boiler as well as it forming on the bottom of the melting bowl can cause this occurrence. You can’t “unseize” chocolate; however, the hardened chocolate can be chopped up and used for other baking such as additions to cookies or cakes.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/sunflower-seed-butter-chocolate/