Chocolate butter cups

DfDairy free
EfEgg free
GfGluten free
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Chocolate butter cups
Makes 12

If you have some seed butter or nut butter in your house, you can whip up these babies in no time at all. I like to make them with the Four Seed Honey Butter from my Sweet Nourish book, but any alternative will do. With a quality dark chocolate, they’re the ultimate nourishing treat. Remember the higher the cacao content of your chocolate, the less sugar and the more polyphenols it will have.


3 tablespoons seed (or peanut) butter

1 teaspoon maple syrup

160 g quality dark chocolate

1 ½ teaspoons macadamia oil


Place 12 x 20ml mini silicone cases on a tray (or line a mini muffin tray with paper cases).

In a bowl, mix together seed butter and maple syrup until well combined. Set aside.

Gently melt chocolate on stove top or in microwave until melted and smooth (if microwaving, heat for about 90 seconds, stopping twice during the cooking time to stir – cooking times may vary according to microwave power). Stir through the macadamia oil until combined. (If you have a Thermomix, place chocolate into mixing bowl and grate 6 sec/speed 8. Then scrape down sides, add oil and heat 2 min/60C/speed 2 or until chocolate melts and mixture is smooth).

Divide half of the melted chocolate between the silicone cases. Using your hands, shape 1 teaspoon of seed butter mixture into a disc shape and place in each silicone case, on top of the melted chocolate base. Pour remaining melted chocolate over the seed butter mixture.

Place tray with silicone cases into fridge until chocolate has set. Store in fridge until required. Remove from silicone cases and serve.