Adventures In Dairy Free Caramel Experiments: Part 3, Sunflower Butter Caramel Cups

Today is candy day!

Now, whether you are religious or not, I think that we can all agree that this weekend is basically the weekend of chocolate gluttony.

However, if you have a collection of annoying allergies such as myself, the five million aisles filled with egg and bunny shaped chocolate goodies is a total no go. 😦

If this makes you a sad velociraptor (WHY a velociraptor you ask? Because today is Velociraptor Awareness Day!!!) like it does me, then this recipe is for YOU!

I call these babies Sunflower Heaven Cups.

NOW, these are INCREDIBLE!

Think of them as the mating of a Cadbury Caramel Egg and a Reese’s Peanut Butter Cup.

Yep, they rock.
And the best part is there are no pesky allergens in this recipe!

There are three separate steps to this recipe. Say what?

First, you need to be sure you grab your Dairy Free Caramel that we made (and hopefully you still have left over) previously in Part 2 of this three part series of candy making. Since it needs to be stored in the refrigerator, you’ll have to nuke it a bit to get it to the right consistency again. I heated mine for roughly one and a half minutes.

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Now, this recipe itself is pretty easy. In all, it requires only six ingredients. I know, it’s pretty awesome. Also, the whole process between prep work and assembly only takes about thirty minutes total.

What you’ll need:

10 ounces of Enjoy Life Semi-Sweet Chocolate Chips
1 cup Sunflower Butter
1/2 cup Powdered Sugar
2 tablespoons Freshly Brewed Espresso
1 teaspoon Vanilla

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First, let’s prepare our chocolate. I used a food scale to measure out my chocolate.

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Don’t forget to hit tare!

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Now, if you’re like me, and you are a total failure at melting chocolate in a pan without scalding it, there is an easy solution guys.

What? You ask.

Setup a ghetto double boiler system, like so:

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You want to be sure that there is enough of the hot water on the bottom of the second bowl to melt the contents. Otherwise, it will take quite a bit longer to melt your chips if you are relying purely on steam to get the job done. It will work, but it will take longer.

Now, while your chocolate is working on melting, it’s time to prepare your sunflower butter mixture.

Take one cup sunflower butter and mix it with 1/2 cup powdered sugar. I warn you, this is going to become VERY THICK, and will be difficult to adequately mix together.

Which is why now, we will introduce two tablespoons freshly brewed espresso to add a little extra flavor, but also loosen it up a bit more.

This mixture is supposed to be THICK though, so be sure you don’t add too much. If it becomes too runny and less dense, you need to add more sunflower butter and powdered sugar. It needs to have a thickness similar to a cookie dough, in order to stay properly intact in your cups.

Add the 1 teaspoon vanilla to the mixture, and set off to the side for the moment.

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Once your sunflower butter mixture is finished, and your caramel is all heated up, all you need is for your chocolate to be completely melted and smooth. Don’t add anything to the chocolate. Because it’s difficult to find baking chocolate that is dairy, egg, soy, and nut free, Enjoy Life is the optimum brand, but their chips already come with all the additional tasty stuff, so we are good to go.

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So at this point, all of our ingredients for assembly are ready to go!

Take your muffin tin with cup liners, your melted chocolate, your sunflower butter filling, and your caramel, and line them up on the counter.

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Now, I like giant chocolate treats. So I am using a big muffin tin. If you happen to have a mini tin, and mini muffin liners, this recipe will obviously yield tons of Sunflower Heaven Bites (what I like to call the mini version).

First, fill the cup with a bottom layer of chocolate. It needs to be decently filled, otherwise you’ll have your insides sinking to the bottom and the chocolate gushing around it. No bueno.

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Once you have your bottom layer of chocolate, we’re good to add the first layer of filling: sunflower butter.

Take a small ball, about a tablespoon, and round it out, and flatten it.

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Place it in the chocolate. DON’T press it in there, just gently set it on top of the chocolate layer.

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Take a spoonful of caramel (just a spoonful of sugarrrrrr. Name that song!) and cover your sunflower butter layer.

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Now for the final layer: chocolate again.

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This recipe will yield roughly 8 Sunflower Heaven Cups. Obviously, depending on how much filling you include you can yield more. I, however, like lots of sunflower and caramel filling, so I used more chocolate to cover it all up.

When everything is done, be sure to put it in the fridge for at least an hour for the chocolate to harden.

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And finally, when all is said and done, you’ll have an absolutely delectable treat that is gluten free, dairy free, egg free, soy free, peanut free, and nut free.

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I suggest hiding them. I’m not good at sharing.

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ENJOY!

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