Cupboard Sweets: Crispy Chocolate Sunbutter-Cups
I’ve got a bit of a sweet tooth. I keep it in check most of the time by not buying pre-made sweets — no cookies, no candy, no ice cream. I’ve got the discipline not to buy these things, but I lack the discipline not to eat them when they’re in my pantry. When I do eat sweets, I bake something deliberately for a specific occasion, or I bring it in to work to share so I don’t eat it all up myself (sorry, coworkers — now you see my evil ulterior motive…) In spite of my best intentions to eat healthfully and keep my sugar intake under control, sometimes I am seized with an absolute hankering for something-sweet-immediately. On such occasions, I turn to what I call “cupboard sweets” — I rifle through the cupboard looking for likely ingredients and then whip up whatever seems to be on hand. This sweet-attack approach to dessert-making has resulted in more than one failure, but sometimes, as in the case of these Crispy Chocolate Sunbutter-Cups, the result is quite wonderful.
Crispy Chocolate Sunbutter-Cups
Multiply the following ingredients by the number of candy cups you’d like to make (I made a batch of 8):
2 Tbsp dark chocolate chips
1 Tbsp sunflower seed butter
1/2 Tbsp honey (or agave syrup, if you’re vegan)
tiny pinch salt
1 Tbsp panko bread crumbs (that’s what I had on hand — you could also use puffed rice cereal)
Melt the chocolate in a glass bowl in the microwave in 30-second bursts at 30 percent power, stirring well each time, until melted and smooth.
Be careful not to overheat the chocolate — use the minimum amount of heat to get everything melty. Spoon the chocolate into baking cups. Mine are silicone, but paper or foil baking cups would probably work just as well here. Swirl the chocolate around the bottom of the cups and use a brush or chopstick to coax it up the sides of the cup a bit.
Place the chocolate-filled baking cups into the freezer for about 10 minutes to let set. In the meantime, measure the sunbutter, honey, and salt into a glass bowl. Heat in 30-second bursts on full power, watching carefully, just until the mixture boils.
Stir in the panko breadcrumbs or puffed rice cereal. Spoon the mixture into the chocolate-lined cups, and press down firmly to fill the center of each. (If the mixture sticks to the spoon, use a finger dipped in cold water to press the mixture in place.)
Return to the freezer for another 5 to 10 minutes, until well set. Peel away the baking cups, and enjoy. It’s quite hot and humid here, so I am storing these in the refrigerator in an airtight container… at least, until I take them to work to share.