On the way home from Oregon my first meal outside of the hospital consisted of some Chinese food (at Chicago’s Midway Airport) I was hoping would be reminiscent of the delicious meal I had with the J family at the “Kitty Cat Restaurant” in Burundi (so-called bc of the stray cat population that made the al fresco dining area more exciting), and chocolate peanut butter ice cream. I think that must have been the most expensive cup of ice cream my father has ever purchased. Thanks, Dad xoxoxo.
Chocolate peanut butter is a classic combination that everyone loves. Unless you’re allergic to peanuts – in which case, this combination does not love you back. But happily, you can make these sun butter cups at home and satisfy your craving, even if you didn’t know you had it.
In the first two days I spent at Ai Ai and Tim’s I made three or four batches of the chocolate layer in this cup. I had to keep on making it because I kept on eating it all. I was just starting my strict dairy-free phase and since I only used three ingredients I was sure there was no dairy in them. You can make them plain, add some mint extract, stir in some PB2 – whatever you like. Just add a syrupy sweetener to taste and pour it into the bottom of a small wax-paper-lined Tupperware and freeze it. When it’s hard the wax paper will make it easy to lift out and transfer to a Ziploc bag so you can store it in your freezer.
Meanwhile, these cups are admittedly huge. I misjudged the amounts I was filling the cups with. But upon reflection I decided that I quite enjoy the appearance of abundance. I generally can eat only half in a sitting, but I will not judge you if you eat the whole thing. They are kind of messy, though, since they start melting outside of the freezer, so I wouldn’t eat these in company unless it’s with very good friends.
re. eating in front of people:
Giant Sun Butter Cups
Makes 6 regular sized muffins | Line a muffin tin with 6 liners
- ¾ c cocoa powder (unsweetened)
- ½ c coconut oil
- ¼ c maple syrup
- splash of vanilla
- about 6 Tbsp of sun butter – or the nut butter of your choice
Mix the cocoa, coconut oil, and maple syrup together. If it’s cold you might need to microwave the coconut oil very gently. Put a spoonful of chocolate in the bottom of each cup. Let it set up in the freezer for 5 minutes. Put a spoonful of the sun butter on top. Freeze for 5 minutes. Follow with the remainder of the chocolate mixture and freeze everything. Store in the freezer.