Soy Butter Cups


Know someone allergic to peanuts? These peanut-free Soy Butter Cups must be made for them! They tastes amazing, even better than the peanut version.

Spinach | Cream Cheese Mayonnaise | Sour Cream Parmesan Cheese Artichoke Hearts | Garlic Powder  Tortilla Chips (For Dipping)


Coconut Or Avocodo Oil Cocoa Powder Maple Syrup Salt Crunchy Wowbutter Coarse Sea Salt

In a glass bowl melt oil then whisk in cocoa powder, maple syrup, and pinch of table salt. Line a cupcake tin with 12 cupcake liners. Spoon liquid chocolate into each cupcake liner.

Add 1 tablespoon of crunchy Wow butter to each and gently press it down to flat it out. Spoon remaining liquid chocolate over each cup so it just covers the top of Wow butter layer.

Chill soy butter cups in the fridge for 5 minutes, then sprinkle each cup with a pinch of sea salt while they're still warm but have firmed a bit.  Replace in fridge for another 5 minutes to set chocolate. 

It truly only takes 5 minutes of prep and a bit of cooling time to make these. You’ll be surprised how easy they are!


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