A few months ago I stopped eating nuts (almost drove me nuts) as part of an anti-inflammatory diet. One of the best parts of that experience, in addition to assuaging frequent migraines, was discovering sunflower seed butter. I now prefer it to peanut butter, hazelnut butter, and even almond butter. So far I have tasted three different brands from the store and found that Sunbutter is the sweetest (I inevitably added honey to the other two).
The following recipe is a combination of several allergen-free “rice crispy” recipes that are made with sunflower butter. This time I decided to mold them into cups that could be easily wrapped up in cupcake papers for individual treats. They are easier to make (if that’s possible) than traditional marshmallow crispies, vegan-friendly, and taste a bit like Scotcheroos.
Makes 12 Sunbutter Crispy Cups
3 cups crisp rice cereal
1/2 cup sunflower butter
1/2 cup brown rice syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
optional: 1/4 cup of mix-ins (chocolate covered sunflower seeds, dried fruit, etc.)
Grease muffin tins or pan with butter, oil, or spray.
Melt the sunflower butter and brown rice syrup over the stovetop, fire, or in the microwave. Add the vanilla & salt until well combined.
Mix in the remaining ingredients and stir until well combined. Press firmly into your pan or muffin cups with a spatula, icy fingers, or greasy spoon.
Place the dish in the freezer or on ice for 30 minutes or so. Pop out when ready to eat.
I’ve added this recipe to my list of no-bake sweet treats to make while camping!
18 thoughts on “sunbutter crispy treat cups”
I’ve never even heard of sunflower seed butter. Totally going to try it! Sounds happy in any case, non?
Definitely! I hope you like it, too 🙂
It’s hard to believe, but I like them better than Rice Krispies Marshmallow Treats!
a keeper 🙂
Looks so good……I wish I could get sunbutter here, just another thing I need to add to my shopping list when I go back to the states over the summer! Thanks for the recipe!
You’re welcome. I hope you have a nice time back in the states 🙂
Lovely! No heating up the kitchen? I’m in. This should satisfy the gaggle of kids around our house this summer. And, as a fellow camper, I can’t wait to make these on our next outing. They’ll look so pretty on the picnic table. Thanks for the inspiration!
You’re welcome, Elizabeth! It’s a winning recipe in my book. I hope you and yours enjoy them!
aym. you really make me chuckle. (almost drove me nuts).
ain’t it the truth. I am a nut-lover… but I guess I am becoming a seed-lover!
Reblogged this on A Dash of KharmaIsis and commented:
I have to try this!…
thanks! hope you enjoy 🙂
Love this! Brown rice sugar too! And the home made waffle cones !!
will have to try those next!
I made these recently (http://sweets.seriouseats.com/2012/06/chocoholic-no-bake-crispy-cornflake-chocolate-peanut-butter-bars.html), and I’m sure you could sub sunflower butter for PB. I also made my own simple syrup instead of using corn syrup. Which is a bonus, because you can use the leftover in mixed drinks.
Also, my favorite seed butter is…..tahini! 🙂
Like a butterfinger bar cookie? Yum. And another no-baker! I will definitely try this one with sunflower butter (I have sort of wussed out on any unnecessary baking at this point in the summer). I have also been thinking on an alternative “puppy chow” recipe…
After discovering ginger syrup I started making my own, and it is a tasty mixer, too!
My sister and I made them last night! Sans peanuts, less brown sugar, and subbed brown rice syrup & sunflower seed butter. Incredibly tasty…. another keeper. Thank you 🙂
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