Chocolate Sunflower Butter Cups


  • ¼ cup coconut oil, melted
  • 1 scoop Chocolate Protein
  • 2 tbsp cocoa powder
  • ⅓ cup sunflower butter (or peanut butter)
  • 2 tsp coconut oil, melted
  • 2 tsp vanilla extract


Line a mini muffin tin with 6 small or 3 large mini muffin cups.

In a small bowl, mix together the coconut oil, chocolate protein , and cocoa powder.

In a separate small bowl, mix together the nut butter, coconut oil and vanilla extract.

Use a spoon to scoop a small amount of chocolate into each muffin cup, so that it coats the bottom about ¼ inch thick. Place in the fridge or freezer to harden. Divide the sunflower butter mixture between each muffin cup. Top with the remaining chocolate. Place in the freezer to solidify. 

Store in an airtight container in the fridge. 


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