Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Fudge

This fudge is incredible. It melts in your mouth and is so smooth and perfectly flavored. I can't stress enough how amazing this fudge is. It's not sickening sweet like the fudge you would find in stores. It has no refined sugars, just a small amount of pure maple syrup or honey. It's pure Sunbutter chocolate bliss.

Sunbutter Chocolate Fudge

1/4 cup coconut oil
1/4 cup cocoa powder
1/2 cup Sunbutter
3 tbsp maple syrup or honey
1/2 tsp vanilla extract

Melt the coconut oil. Add the cocoa powder then stir until smooth. Add the remaining ingredients and stir until thoroughly combined. Line a small container (I used a 3 cup rectangle that was approximately 3x5) with plastic wrap so that it overhangs. Transfer the mixture evenly into the container. Freeze for 30 minutes or until set. Remove the fudge from the container and cut into bite-sized squares. Store covered in the fridge.

Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter Cups

These candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.

Frozen Banana Filled Sunbutter Cups

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1 tbsp coconut oil
1 banana, sliced into 14 slices about 1/4" thick

Place the chocolate chips in the microwave to melt until smooth. In a separate bowl, microwave the Sunbutter and coconut oil until melted and smooth. Line a mini muffin tin with 14 mini muffin liners. Spoon 1 tsp of the chocolate into each liner, shaking the pan to coat evenly. Place a banana slice on top. Spoon 1 tsp of the Sunbutter mixture on top, using the spoon to push the mixture all around the banana. Spoon 1/2 tsp of the chocolate into the center. Freeze for 1 hour or until set.
*  Store covered in the freezer.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Chocolate Oat Clusters

No bake cookies have always been a family favorite. A few of our favorites are No Bake Chocolate Oat Clusters, No Bake Chocolate Oat Cookies, and No Bake Chocolate Coconut Clusters. However, I wanted to make a healthy version and remove the dairy free margarine and refined sugar. They turned out really good and the girls loved them. The old fashioned oats make the cookies chewier and heartier than the quick oats in my other recipes. If you'd rather them not be as chewy, feel free to use the quick oats or pulse the old fashioned oats a few times in the blender.

No Bake Sunbutter Chocolate Oat Clusters

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1/4 cup unsweetened applesauce or soy milk
1/4 cup cocoa powder
1 1/2 cups old fashioned oats

Microwave the chocolate chips, Sunbutter, applesauce, and cocoa until melted and smooth, stirring after each 30 second interval. Stir in the oats until thoroughly coated, using more if needed. Drop by spoonful onto a wax paper lined baking sheet. Refrigerate for 30 minutes or until set. Store covered in fridge or freezer.
*  Makes about 24 clusters.
* You can also heat the mixture in a saucepan on the stove instead of using the microwave.
* You can pulse the old fashioned oats a few times in the blender or use quick oats if you want a less chewy texture.

Egg Free, Dairy Free, Nut Free Simple Sunbutter Chocolate Pretzel Clusters

These clusters were so simple, but the girls couldn't get enough of them.

Simple Sunbutter Chocolate Pretzel Clusters

1/3 cup safe chocolate chips
3 tbsp coconut oil
1/4 cup cocoa powder
2 tbsp maple syrup or honey
1/4 cup Sunbutter
1 cup pretzels

Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge.
*  Makes 20-25 clusters.

Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.

 



Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oatmeal Balls

We love our No Bake Sunbutter Cheerio Balls, but we wanted to try something with oats instead. These Sunbutter Oatmeal Balls are very simple to make and are a yummy, healthy treat. We prefer them refrigerated, but they are also very good eaten right away. You can omit the powdered sugar coating if you prefer. If desired, you can stir in some safe chocolate chips, raisins, craisins, flaked coconut, or anything that sounds good to you. We decided to make this batch plain.

No Bake Sunbutter Oatmeal Balls

1 cup instant oats
1/2 cup oat flour (I blended 1/2 cup instant oats in the blender)
1/2 cup corn syrup or honey
1/2 cup Sunbutter
1/4 - 1/2 cup safe chocolate chips, raisins, craisins, flaked coconut, etc. - optional
Confectioner's sugar for rolling - optional

Thoroughly combine all of the ingredients except for the confectioner's sugar. Roll the mixture into bite-sized balls. Coat with confectioner's sugar if desired. Serve immediately or refrigerate until ready to eat.

Egg Free, Dairy Free, Nut Free Sunbutter Cheerio Bars

My girls couldn't get enough of these yummy bars. They are very quick and easy to make and absolutely delicious. They are a great alternative for rice krispie treats.

Sunbutter Cheerio Bars 

1 cup Sunbutter

¼ cup corn syrup
¼ cup sugar
3 cups Cheerios (I used Multi-Grain)
1 cup safe chocolate chips, optional

Microwave the Sunbutter, corn syrup and sugar, stirring every 20 seconds, until smooth. Stir in the Cheerios until evenly coated. Press firmly and evenly into a sprayed 8x11 baking dish. Melt the chocolate chips then drizzle or spread over the bars. Refrigerate until firm then cut into bars. Store, tightly covered, in the fridge.

*  If desired, additional chocolate chips can be stirred into the mixture before pressing it into the pan.
*  Rice Krispies, Cocoa Krispies, or cornflakes can be used in place of the Rice Krispies.

Egg Free, Dairy Free, Nut Free Jazlyn's Kit Kats

Kit Kats are one of my favorite candy bars. I want Jazlyn to be able to experience everything, but I've been wondering for a while how I could make a Kit Kat that would be safe for her. Then it dawned on me, she has no idea what one tastes like. She has seen them before, but she obviously has never eaten one. I decided to try and make something that would have the chocolate and wafer layers. This candy doesn't taste like a Kit Kat, but it is so good and looks close to the original.

Jazlyn's Kit Kats

2/3 cup safe chocolate chips
1/4 cup Sunbutter
Approximately 20 Club Crackers

Melt the chocolate chips and Sunbutter until smooth. Line a mini loaf pan with plastic wrap, leaving an overhang on all sides. Place a layer of crackers on the bottom (for my pan it took 4 whole crackers and 2 halves). Top with 1/4 of the chocolate mixture. Repeat the layers 3 more times, ending with the chocolate mixture on top. Refrigerate for 1 hour or until firm. Remove from the pan using the plastic wrap. Cut into squares then store in an airtight container in the fridge.
*  You can omit the Sunbutter and use extra chocolate.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Cheerio Balls

Tayana wanted to make a sweet snack by herself. The girls couldn't get enough of these Cheerio and Sunbutter treats.

 

No Bake Sunbutter Cheerio Balls

2 cups Sunbutter

½ cup corn syrup

¼ cup honey

¼ cup King syrup or maple syrup

5-6 cups Cheerios

Thoroughly combine the Sunbutter, corn syrup, honey and King Syrup. Stir in the Cheerios until evenly coated. Press and roll the mixture into bite sized balls. Place on a wax paper lined baking sheet and refrigerate for 2 hours or until set. Store in a tightly sealed container in the fridge.

*  As long as you have 1 total cup of sweetener, you can change the corn syrup, honey and King syrup as desired.

 

Egg Free, Dairy Free, Nut Free Sunbutter Cup Oat Fudge

We love fudge, oats, Sunbutter and chocolate in our house. This dessert combines all of these into a fantastic crunchy fudge that tastes like a peanut butter cup.

Sunbutter Cup Oat Fudge

1/2 cup Sunbutter
1/3 cup corn syrup
1/4 cup oil
2 1/2 cups oats
1 cup safe chocolate chips

Place the Sunbutter, corn syrup and oil in a saucepan over medium heat. Cook and stir until thoroughly combined, smooth and melted. Remove the saucepan from the heat then stir in the oats and chocolate chips. Stir until evenly coated. The mixture will seem dry and crumbly. Press the mixture firmly and evenly into a wax paper lined 8x8 baking dish. Refrigerate for 2 hours or until firm. Cut into squares then store in the fridge in a tightly covered container.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oat Cookies and Bars

My girls love No Bake Chocolate Oat Clusters. However my dad is not a chocolate fan so I decided to try and make them with Sunbutter instead of chocolate. They were very good and stayed soft. Jazlyn liked dipping her cookies in chocolate syrup or topping them with safe chocolate chips.

No Bake Sunbutter Oat Cookies and Bars

3-4 cups quick oats
1/3 cup Sunbutter
1 tbsp vanilla extract
3/4 cup brown sugar
1/2 cup soy milk
1/4 cup dairy free margarine

In a large bowl, combine the oats, Sunbutter and vanilla. Place the brown sugar, soy milk and margarine in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Pour the brown sugar mixture over the oat mixture then stir until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
* To make cookie bars, transfer the mixture into an 8x11 pan that has been lined with parchment paper. Press down firmly and evenly. Allow the mixture to cool before cutting into squares.
* If desired, you can stir some safe chocolate chips into the mixture.

Egg Free, Dairy Free, Nut Free Sunbutter Oat Muffins

These muffins had a wonderful Sunbutter taste and we really liked the texture the oats add.

Sunbutter Oat Muffins

1 cup oats
3/4 cup flour
1/2 cup brown sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cup soy milk
1/2 cup Sunbutter

Combine the oats, flour, brown sugar, baking powder and salt. In a microwave safe bowl, place the soy milk and Sunbutter. Microwave for 1 minute or until melted and smooth. Pour the Sunbutter mixture into the oat mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 375 for 10-15 minutes.
* The recipe will make about 16 muffins, so be sure to fill any empty muffin cups with a little water to ensure even baking.

Egg Free, Dairy Free, Nut Free Sunbutter Popcorn

I made this Sunbutter Popcorn to eat at the movies. The girls loved having their special popcorn. This popcorn is softer and chewier than our Baked Caramel Corn, but the taste was wonderful. Next time I'm going to try baking it like the caramel corn to get it a little crispier.

Sunbutter Popcorn

10-12 cups popped popcorn kernels (approximately 1/2 cup unpopped)
1/2 cup dairy free margarine
3/4 cup brown sugar
1/4 cup Sunbutter
2 cups mini marshmallows OR 20 large marshmallows

Place the popcorn into a large bowl. Place the margarine, brown sugar, Sunbutter and marshmallows in a microwave safe bowl. Microwave for 1 minute then stir. Continue to microwave at 30 second intervals until the mixture is completely melted and combined. Pour the Sunbutter mixture over the popcorn and stir until completely coated. Spread the popcorn onto a wax paper lined baking sheet. Place the sheet in the fridge for 1 hour or until set. Store in a covered container in the fridge.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We wanted to try a new cookie for Christmas and these cookies instantly became a new favorite. Our whole family rated them as 1 of our top 5 cookies. They are soft in the center with a slightly crunchy outside. The flavors are perfect together. We made a double batch (which was about 90 cookies) so we shared them with a bunch of friends. They all  loved them. This is a must try recipe.

Sunbutter Chocolate Chip Oat Cookies

1 cup flour
1 cup oats
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup safe chocolate chips

Combine the flour, oats, cornstarch, baking powder, baking soda and salt. In a separate bowl, use an electric mixer to beat the margarine, sugar, brown sugar and Sunbutter until fluffy. Add the applesauce and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Drop by heaping spoonfuls, 2” apart, onto parchment paper lined baking sheets. Bake at 375 for 10-15 minutes or until lightly golden. Cool on the baking sheet for 1 min before removing to cool.


Shared with Full Plate Thursday, Creative Thursday, Allergy Free Wednesdays, Delicious Dishes, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Recipe Box, Melt in Your Mouth Monday, My Meatless Mondays, Mop it up Monday, Mealtime Monday, Food on Fridays, Weekend Potluck, Foodie Friday, Allergy Friendly Friday, Check Me Out Saturday, Inspiration Tuesday, Think Pink Sunday, Sundae Scoop.

Egg Free, Dairy Free, Nut Free Sunbutter Banana Oatmeal Bars

These delicious banana flavored bars are a cross between a granola bar and baked oatmeal. We loved them plain and with chocolate syrup stirred in. It's wonderful when you can get two different flavors in the same batch.

Sunbutter Banana Oatmeal Bars

1/2 cup Sunbutter
3 tbsp honey, corn syrup or maple syrup
2 ripe bananas, mashed
1 1/2 cups oats
1 cup Rice Krispies or additional oats

Microwave the Sunbutter and honey for 1 minute then stir until smooth. Stir in the mashed bananas. Add the oats and Rice Krispies then stir until thoroughly combined. Press the mixture firmly and evenly into a parchment paper lined 8x8 baking dish. Bake at 325 for 25-30 minutes or until lightly browned and set. Cool completely before cutting into bars or squares.
* If desired, you can add 1/3 cup chocolate syrup to the mixture. You can also press 1/2 of the mixture into 1/2 of the baking dish, mix 3 tbsp chocolate syrup with the remaining mixture then press that mixture into the other 1/2 of the baking dish to make two varieties at once.

Shared with Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Delicious Dishes, What's Cooking Wednesday, Whole Foods Wednesday, Gluten Free Wednesdays, Fantastic Thursday, Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fit and Fabulous Fridays, Food on Fridays, Weekend Potluck, Sweet Tooth Friday, Allergy Friendly Friday, Food on Fridays, Check Me Out Saturday, Seasonal Inspiration, Sweet Saturday, Think Pink Sundays, Sunday Round Up, Church Supper, Southern Sundays, Scrumptious Sundays, Sundays Best, My Meatlesss Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mangia Mondays, Makin' You Crave Monday, Mop it up Monday, and Mealtime Monday.

Egg Free, Dairy Free, Nut Free Sunbutter Krispie Balls

My girls had fun rolling this snack into balls, coating them in chocolate then rolling them in sprinkles. The plain ones were good and less messy to eat, but everyone preferred the coated ones. This recipe is similar to our Krispy Sunbutter Balls, but it has less Sunbutter and way more cereal. Also, the cereal is left whole in the original recipe but crushed in the new recipe.

Sunbutter Krispie Balls

1/2 cup Sunbutter
1/4 cup corn syrup
1/4 cup honey
6 cups Rice Krispies, crushed after measuring

Microwave the Sunbutter, corn syrup and honey until melted and smooth. Stir in the Rice Krispies until thoroughly combined. Refrigerate the mixture until it is easily handled and will hold its shape when rolled. Shape the mixture into balls then place them on a wax paper lined baking sheet. Keep them plain or coat them in melted chocolate and roll them in sprinkles.

Shared with My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Makin You Crave Monday, Things that make you say mmmmm, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesdays, Share the Wealth Wednesday, Whole Foods Wednesday, Full Plate Thursday, Frugal Food Thursday, It's a Keeper Thursday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday, Seasonal Inspiration, Sweet Saturday, Check Me Out Saturday, Savory Sunday, Church Supper, Scrumptious Sunday and Sweet and Simple Sunday .

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Baked Oatmeal

Another experiment in our search for different baked oatmeals. We loved the Sunbutter taste but the texture wasn't quite as moist as the other recipes. That won't stop us from making it again because the Sunbutter and chocolate is a nice change. Once the oatmeal was completely cooled, I cut it into squares using a pizza cutter. I placed the squares on a baking sheet to flash freeze them. Once frozen, I transfered them into a Ziploc bag. They reheat perfectly in the microwave.

Sunbutter Chocolate Chip Baked Oatmeal

3 cups quick oats
1/4 cup brown sugar
2 tsp baking powder
3/4 tsp salt
1 cup soy milk
1 cup unsweetened applesauce
1 cup Sunbutter
1 tbsp vanilla extract
1/2 cup safe chocolate chips

Combine the oats, brown sugar, baking powder and salt. Add the soy milk, applesauce, Sunbutter and vanilla then stir until thoroughly combined. Stir in the chocolate chips. Transfer the mixture evenly into a 9x13 baking dish. Bake at 350 for 30 minutes or until the edges are slightly browned and the center is firm. Cool completely before cutting into squares. Store in an airtight container, wrap individually into plastic wrap or foil or flash freeze then store in a Ziploc bag.
* Wonderful served with a drizzle of chocolate syrup.

Shared with Savory Sunday, Made from Scratch Monday, My Meatless Monday, Melt in Your Mouth Monday, Just Another Meatless Monday, Mouthwatering Monday, Crazy Sweet Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Totally Tasty Tuesdays, Trick or Treat Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Share the Wealth Wednesday, Its a Keeper Thursday, Frugal Food Thursday, Full Plate Thursday, Allergy Friendly Friday, Allergy Friendly Lunchbox Love, Foodie Friday, Food on Fridays, Fab Friday, Sweets for Saturday and Check Me Out Saturday.

Egg Free, Dairy Free, Nut Free Sunbutter Cups

Before Jazlyn's allergies, I loved Reeses Peanut Butter Cups. I still love the combination of Sunbutter and chocolate. Usually when I get a peanut butter cup craving, I make Sunbutter Squares or Chocolate Covered Sunbutter Eggs. This time I decided to try and make the candy actually look like a peanut butter cup. I started with a layer of chocolate, placed a Sunny Button on top then spooned chocolate over them. They were a little more time consuming that the other 2 recipes, but they looked really good and tasted even better.

Sunbutter Cups

5 cups safe chocolate chips, divided use
5 Tbsp shortening, divided use
1 cup Sunbutter
1/2 cup dairy free margarine
1/4 cup brown sugar
1 1/2 cups confectioner’s sugar

Microwave 2 cups of the chocolate chips with 2 tbsp of the shortening until melted and smooth. Place 72 paper mini muffin cup liners on baking sheets. Spoon the melted chocolate into the bottom of the muffin liners. Refrigerate the baking sheets for 30 minutes or until the chocolate is hardened. 

While the chocolate is hardening, place the Sunbutter, margarine and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture begins to bubble. Remove the saucepan from the heat then stir in the confectioner’s sugar, 1/4 cup at a time, until thoroughly combined and smooth. Roll 1/2 tablespoon of the mixture into balls then flatten slightly into disks. Place the disks on a wax paper lined baking sheet. You want to make sure you have 72 Sunbutter disks. Remove the muffin liners from the fridge then place a Sunbutter disk on the top of each chocolate lined muffin cup.

In a separate bowl, microwave 3 cups of the chocolate chips with 3 tbsp of the shortening until melted and smooth. Spoon the melted chocolate on top and around the Sunbutter disk to cover it completely.

Refrigerate for 30 minutes or until the chocolate is hardened. Remove the paper liners then store the Sunbutter cups in the fridge or freezer.

Shared with Meatless Mondays, Made from Scratch Monday, Melt in Your Mouth Monday, Just Another Meatless Monday, Tasty Tuesdays, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Frugal Food Thursday, It's a Keeper Thursday, Sweet Temptations, Full Plate Thursday and Allergy Friendly Lunchbox Love.

Egg Free, Dairy Free, Nut Free Sunny Buttons

One of Jazlyn's most requested candy recipes is Fudgy Buttons. We decided to take the same idea but make a fudge button with pure Sunbutter taste instead of the Sunbutter and chocolate flavor. They were very good and a nice change from our original version.

Sunny Buttons

1 cup Sunbutter
1/2 cup dairy free margarine
1/4 cup brown sugar
1 1/2 cups confectioner’s sugar

Place the Sunbutter, margarine and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture begins to bubble. Remove the saucepan from the heat then stir in the confectioner’s sugar, 1/4 cup at a time, until thoroughly combined and smooth. Roll 1/2 tablespoon of the mixture into balls then flatten slightly into disks. Place the disks on a wax paper lined baking sheet. Refrigerate until set. Store in the fridge.

Shared with Meatless Mondays, Melt in your Mouth Monday, Tasty Tuesdays, Allergy Free Wednesday and Allergy Friendly Friday.

Egg Free, Dairy Free, Nut Free 2 Ingredient Frosting Sunbutter Fudge

I had a can of frosting that was about to expire and we weren't in the mood for another cake. Instead, we made this wonderfully perfect fudge. The taste is not too sweet and the texture is soft and completely smooth. The best part is that there is only 2 ingredients and it is so simple and quick to make. The top picture I used chocolate frosting and the bottom picture I used vanilla frosting.

2 Ingredient Frosting Sunbutter Fudge

1 container safe frosting (I use Pillsbury)
1 cup Sunbutter

Microwave the frosting for 1 minute. Stir in the Sunbutter then microwave an additional 45-60 seconds or until smooth and melted. Pour the mixture into a wax paper lined 8x8 baking dish. Place in the fridge until set. Remove the wax paper then cut into squares.