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CHOCOLATE PROTEIN CUPS w/ SUNBUTTER 
 & SUNWARRIOR - Kissed with fleur de sel ​

Decadently delicious- crazy good actually and free of top food allergens, dairy, peanuts and soy.  When you take a few quality ingredients and marry them together surely this is divine – ordained even.  These are just that – a protein rich, super easy-to-make combo of SunButter, and Sunwarrior Protein Powder, #Lakanto zero-cal monk fruit sugar, coconut oil, sea salt and yes, great organic chocolate.   

  • Sweet treat or Snack
  • Dairy, gluten, nut and soy free, vegan
  • Yield: 20 - 24 cups 
  • Prep time:  20 mins plus chilling time

INGREDIENTS:
1/2 cup organic SunButter or your fave such as crunchy (Peanut butter is an option if desired)
2-4 tbsp date or coconut sugar, Lakanto, to taste
2 scoops (approx 1/2 cup) vanilla Sunwarrior Warrior Blend protein powder or your fave (see options below)
½ cup finely shredded coconut, unsweetened
Pinch of sea salt, if desired
 
DIRECTIONS:
  1. Line a mini muffin tin with mini paper cups or lightly coat with coconut oil.
  2. In a medium size bowl, measure all the above ingredients and mix until smooth and creamy.
  3. Adjust ingredient amounts adding a little more of the shredded coconut or protein powder to create a very stiff texture. Nut and seed butters vary in consistency and this mix needs to be firm enough to hold up to the 'bite' texture of the chocolate coating.
  4. Drop a small spoonful into each of 20 -26 cups of your prepared muffin tin smoothing to create an even base. You can tap the tin to help accomplish this.
  5. Chill 20 minutes to set the base while preparing chocolate topping.
 
CHOCOLATE TOPPING
 
1 cup quality dark chocolate, bitter sweet, raw or baking 76% or higher    (dairy-free)
2 tbsp canned coconut milk – full fat ideally or vegan creme such as Belsoy
Finishing sea salt such as Maison Orphee Fleur de Sel

DIRECTIONS:
  1. Heat a medium size pot with about one inch of water to boiling and then turn heat to very low.
  2. Place a heat proof bowl over the pot ensuring it isn't touching the water and heat the coconut milk.  
  3. Meanwhile chop the chocolate into fine pieces.
  4. Once the milk is hot, turn off the heat and add the chocolate, stirring until melted.
  5. Remove SunButter cups from the refrigerator and spoon a little chocolate over each cup to cover completely.
  6. Sprinkle each with a little pinch of the sea salt and chill to firm.
  7. These are best served chilled. Store extras in an airtight container kept in the fridge.
  
TERI’S TIPS:
  • If you prefer to use an alternative to protein powder, substitute with almond meal or peanut powder if not allergic to nuts and coconut meal or ground oatmeal if nuts need to be avoided. 
  • If you prefer a chocolate base, melt the chocolate, pour a little of the melted chocolate topping on the bottom of each muffin cup then set chocolate back over the pot of water. Top with the SunButter crème and chill a few minutes before topping with the remaining chocolate and sea salt.  Chill as directed above.
  • Topping with a sprinkle of super food raw cacao nibs is another way to infuse flavor, texture, nutrients and more yum!
  • I've found it best to use paper cups or a silicone tart pan to ease getting the cups out once they are chilled.  If necessary, use a sharp knife to loosen the chocolate from the sides of the pan if you've simply oiled it.
  • One of my favorite takes on these cups is the addition of 2-3 drops of peppermint essential oil 
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