Chocolate Sunflower Butter Cups

Chocolate Sunflower Butter Cups

Delicious No-Bake Dessert

Course Dessert
Cuisine American
Keyword easy vegan dessert, kid friendly dessert, no bake dessert
Prep Time 15 minutes
Total Time 15 minutes
Author Daytime Vegan


  • ¼ cup coconut oil melted not solid
  • 1/8 cup 100% pure cocoa powder or more if you like more chocolae flavor
  • 1 tablespoon agave nectar
  • pinch of salt
  • ½ cup sunflower butter
  • about 8 paper muffin liners


  1. Place the paper liners on a plate or baking sheet. In a bowl, mix the coconut oil, cocoa powder, agave, and salt together.
  2. Drizzle about a tablespoon of the chocolate sauce into the paper liners to coat the bottom. Place the liners in the refrigerator to allow the chocolate to harden, about 10 – 20 minutes.
  3. Remove the liners from the fridge. Quickly spread about a tablespoon of the sunflower butter over the hardened chocolate.
  4. Next, Drizzle more chocolate sauce over the sunflower butter making sure the sunflower butter is completely covered. Try to move quickly so the chocolat on the bottom does not melt.
  5. Place the Chocolate Sunflower Butter Cups back in the fridge to allow the chocolate on the top to harden. Once hardened you can enjoy them! Keep them refrigerated when you're not eating them, otherwise the chocolate will melt.

Recipe Notes

You can use peanut butter or almond butter if you do not like sunflower butter.
Also, you can melt vegan chocolate chips and use that as the chocolate sauce if you don't feel like making this chocolate sauce. It might not be as healthy because many vegan chocolate chips have a ton of unhealthy processed ingredients, but it will taste good.
You can fill these chocolate cups with anything! I filled some with bananas and some with date caramel (dates blended with a litter water or cashew milk until thick and gooey).