This past 4th of July, my friend Amy from Ireland came for her annual holiday on South Beach. During her stay she discovered what Almond Joys were- and it was love at first sight.
Unfortunately for her, those babies are loaded with gobs of corn syrup and artificial flavoring. So needless to say I jumped on the internet to find some kind of primal alternative for her going-away beach party, and wa-la I found this great recipe.
I’ve even been a bad bad girl and added marshmallow Fluff in the center once. Yes, to die for. I’m a sucker for leftover jars of Fluff that have been sitting in my grandmother’s pantry since 1998. Delish.
Fast forward to last night when Scott suggested we make our own peanut butter cups in the same fashion. Now yes, we try to avoid legumes in most cases, but for “experiment purposes” (wink wink) I humored him and chose to make a small batch of peanut butter cups for him and I used my oh-so-delicious crunchy Sunbutter for mine. Guess which one was more delicious? SUNBUTTER! #nom
I loved the crunchy texture of the sunflower seeds with the sweetness from the smooth butter. And because I used 80% dark chocolate they were the perfect amount of sweet/creamy/salty.