Salted White Chocolate Sunflower Seed Butter Cups

Salted white chocolate sunflower seed butter cups are a fun and unique twist on the classic! The saltiness of the nut butter pairs perfectly with the mild, sweet and creamy white chocolate. With just six ingredients they’re simple to make at home. 

  • Author: Leanne Ray, MS, RDN
  • Total Time: 45 minutes
  • Yield: 12 nut butter cups 1x
  • Category: Sweet, Desserts
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian


  • 1 cup white chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup sunflower seed butter (see notes below)
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • flaky salt for topping


  1. Line a muffin pan with mini paper baking cups and set aside.
  2. Make a double-boiler by adding an inch of water to a small saucepan and placing a small glass bowl over the top. Add white chocolate chips and coconut oil to the bowl and heat on medium-low, stirring constantly until melted and smooth. Remove from heat. 
  3. Meanwhile, mix the sunflower seed butter, powdered sugar, vanilla paste and a pinch of salt in a separate small bowl. It should be stiff enough to handle (if not, add more powdered sugar until it is). 
  4. Drop one teaspoon of the melted white chocolate to the bottom of each paper liner and gently press it up the sides (about halfway). Refrigerate 15 minutes or until solid.
  5. Separate the nut butter mixture into 12 even portions. The easiest way to do this is to form it into a circle, then cut into wedges (like a pizza with 12 slices).
  6. Roll each wedge into a ball and press down with your thumb to make a disc shape. These are the filling for your cups.
  7. Pull the muffin pan out of the fridge and place one nut butter “disc” in each cup. Spoon an additional teaspoon of the white chocolate over the top and smooth it out. Sprinkle with flaky salt. Place the pan back into the refrigerator one more time for at least 15 minutes or until completely solid.



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Store these in the freezer or refrigerator for best results. They’ll likely get too soft if you leave them at room temperature. 
  • For the sunflower seed butter, I used a salted/sweetened variety. If you use an unsalted/unsweetened one, you’ll want to add sugar and/or salt to it to get the same results. You can find it near the other nut butters in most grocery stores.


Keywords: halloween, treats, sweets, desserts, white chocolate, nut butter cups, sunflower seed butter