Name: Chocolate soy butter cups
Prep time: 20 min
Cook time: 10 min
Yield: 24 mini cups
Cuisine: Dairy-free
Ingredients: 2 cups allergen-free chocolate chips ((I used 1 bag of Enjoy Life Mega Chunks)); 1⁄3 cup soy butter ((or preferred seed or nut butter)); 2 tablespoons powdered sugar; 1⁄4 teaspoon vanilla extract; 1⁄4 teaspoon sea salt; 24 mini muffin liners

Chocolate soy butter cups

Perfect blend of salty and sweet! Tastes just like Reese’s peanut butter cups, but even better because it is peanut-free, dairy-free and school safe!

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, Sulphite-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
24mini cups	20minutes

Cook Time

10minutes

Servings	Prep Time
24mini cups	20minutes

Cook Time

10minutes

Ingredients

2cups allergen-free chocolate chips(I used 1 bag of Enjoy Life Mega Chunks)
1⁄3cup soy butter(or preferred seed or nut butter)
2tablespoons powdered sugar
1⁄4teaspoon vanilla extract
1⁄4teaspoon sea salt
24 mini muffin liners

Instructions

Melt chocolate chips in double-boiler
Combine soy butter, powdered sugar, vanilla, and salt in a bowl until the consistency is right for scooping small balls.
Put liners into the muffin pan.
Spoon approximately 1 teaspoon of melted chocolate into each liner.
Use 2 spoons to form soy butter mixture balls that are approximately the size of ½ teaspoon. Use one spoon to scoop and the other spoon to scrape the mixture in the muffin cups.
Cover with another teaspoon of chocolate.
Place in fridge until set