Sunflower Butter Fudge

I saw this recipe, and knew I wanted to try it.  I tweaked a few things that I think make it easier, and more allergen-friendly. That recipe called for using a food processor, which I find a pain to clean and use when it’s just a small amount of stuff.  So I opted for just warming it over the stove, that worked fine.  While I, personally, am not allergic to peanuts, I have a niece and two nephews that are allergic to them so I wanted to see if sunflower-butter would work.  

Sunflower butter and I kind of have a love-hate relationship.  I love that it can replace peanut butter in many recipes.  I hate that it has such a strong flavor (at least the three brands I have tried do).   I try to counteract that flavor by adding other flavors: enter the cinnamon, and vanilla extract.  

And when I see cinnamon and chocolate, my mind automatically goes to mexican hot chocolate, so I decided to add just a pinch of cayenne pepper. The recipe also didn’t have enough sweetness for me, so I added 2 packets of stevia to it.  

Just so you can learn from my mistake, I will tell you why it is important to use liners or a silicon cupcake ‘tin’.  I thought I could just put them in a metal tin without liners, thinking I could just whack them out, or warm the bottom and them easily pop them out. 

Not so.

When I tried whacking it, I banged the tin so much I almost bent the tin in half.  All that effort, and just one popped out.  I tried running a toothpick around the edges, but that ended up dragging a lot of chocolate with it. I tried warming up the bottom, but because coconut oil melts easily, a ten-second water bath resulted in too much melting, and I couldn’t get them out.  What finally worked was letting them sit on the counter for a little bit and then using a spoon.  They finally popped out, but not without some carnage where the spoon was.  

Bottom line: I recommend using liners.


Sunflower Butter Fudge
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 1/2 cup coconut oil
  2. 1/2 cup sunflower butter
  3. 1/2 cup cocoa powder
  4. 1/4 cup honey
  5. 2 packets stevia
  6. 1/8 teaspoon kosher salt
  7. 1 teaspoon cinnamon
  8. 1 small pinch cayenne pepper (or to taste)
  9. 1-1/2 teaspoon vanilla extract
  10. Kosher salt, for sprinkling on top (optional)
  1. Line mini muffin tin with liners. Mix all ingredients in a small saucepan over medium-low heat until a homogenous mixture. Using a small cookie scooper, put one scoop of the chocolate in each tin. Whack the tin on the counter a few time to flatten out the chocolate and remove air bubbles. Sprinkle a tiny amount of kosher salt over the top. Place tins in freezer until firm, about 10 minutes. Enjoy!
Adapted from Creating Naturally
One Fine Tomato
Sunflower Butter Fudge

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