SunButter Super Cups (Protein-Rich, Food Allergen-Free Decadence!)

Sometimes, chocolate relieves stress. We believe this now more than ever, thanks to our friend Teri Gentes, a health and wellness coach who helps so many people manage stress, weight, fitness goals, disease and overall lifestyles. Based in the Ottawa, Ontario Canada area, with its delightful French influences, Teri coaches individuals and organizations, and has published several books and cook books. She shared this decadent recipe for SunButter Super Cups kissed with flour de sel (ahhh…), and we just must share it with you. Feel less stressed already? Us, too. Enjoy. And merci beaucoup, Teri!

Decadently delicious and free of dairy, peanuts, soy and tree nuts. When you take a few quality ingredients and marry them together, it’s surely divine: even ordained!  These SunButter Sunwarrior Chocolate Super Cups are just that: a protein-rich, super easy-to-make combination of SunButter, Sunwarrior Protein Powder, maple syrup, coconut oil, sea salt and, yes, chocolate. Did you know high quality dark chocolate brings with it the minerals iron, magnesium, potassium, zinc, manganese and copper and is high in protein and fiber?  Truly a gift from heaven.

SunButter Sunwarrior Chocolate Super Cups

kissed with fleur de sel

Ingredients:

2 scoops (1/4 c. per serving) vanilla Sunwarrior Warrior Blend protein powder

1/2 c. SunButter – Crunch, Creamy or Organic Unsweetened

1-2 Tbsp. maple syrup, to taste

4 Tbsp. organic coconut oil, room temperature or warmed to melt

350 grams (about 3 cups) dairy-free chocolate – we recommend dark, bittersweet, raw or baking with 70% or higher cacao

2/3 c. canned organic coconut milk – we recommend full fat

Finishing sea salt such as Maison Orphee Fleur de Sel

Directions:

Set out a mini muffin tin and line with mini paper cups or lightly grease with coconut oil. In a medium size bowl, combine protein powder, SunButter, maple syrup and coconut oil, and mix until smooth and creamy. Adjust ingredient amounts adding a little more protein powder, syrup or coconut oil to suit your taste buds and create a texture that holds together when rolled. You want this to be firm enough to hold up to the texture of the chocolate. Drop a spoonful into each of 20 -24 cups of your prepared muffin tin smoothing to create an even base. Chill 20-30 minutes. Meanwhile, heat a medium size pot of water to boiling and then reduce to simmer. In a bowl that will sit over the pot without touching the water, heat the milk. Chop the chocolate into fine pieces. Once the milk is hot, turn off the heat or keep on the lowest setting, add the chocolate and stir until completely melted. Remove SunButter cups from the refrigerator and pour a little chocolate over each cup to cover completely. Sprinkle each with a little pinch of the sea salt.  Chill to firm and store, refrigerated, in an airtight container.

Teri’s tip:

If you prefer a chocolate base, melt the chocolate, pour a little on the bottom of each muffin cup and place in the fridge a few minutes. Set remaining chocolate back over the pot of hot water to keep melted. Once the chocolate base is slightly firmed, top with the SunButter crème then carefully spoon the remaining chocolate over.  Sprinkle with sea salt.  Chill as directed above. Topping with a sprinkle of super food raw cacao nibs is another way to infuse flavor, texture, nutrients and yum!