Healthy Chocolate Dessert Recipe

Seriously, this healthy dessert is AMAZING. They’re called “Healthy Pea(not) Butter Cups” and taste like Reese’s Pieces but only better. Thank you to Jesse Lane Wellness for creating a delicious chocolate dessert recipe that someone like me (with a gazillion food allergies) can actually eat and enjoy. They are gluten free, egg free, dairy free and peanut free and they were easy to make! No baking required.  Tastes. So. Good.


So what’s in them? Well, here’s an idea in the picture below. The ingredients are a bit different from what you might typically use. But don’t let that deter you! Carob powder (helps digestion!), coconut flour, nutritional yeast (super high in vitamin B12!) and sunflower seed butter (a natural mood booster). You might think these flavours would be bizarre together, but they come together beautifully to form a decadent, delicious and incredibly satisfying snack or dessert (or breakfast if you’re feeling frisky and want something awesome to pair with your espresso.) I’m a self-professed chocolate snob, and this does the trick. Using a small amount of organic liquid stevia (NOT Truvia, which is processed) instead of refined sugar is also a great option, especially for those dealing with candida issues. 


Jesse you have truly outdone yourself with this one. I can’t wait to try the other other healthy dairy-free dessert recipes in your new e-cook book!  High five lady. I’ll be making this one again and again 🙂 xo


Healthy Pea(not) Butter Cups melt in your mouth and are a million times better than the processed sugar laden version. They have a creamy sunflower seed butter center that is nestled in a stevia sweetened carob shell. If you have never tried sunflower seed butter or carob, you will find that they are a match made in heaven.

Prep time: 10 minutes | Chill Time: 2 hours | Serving Size: 6 large or 12 small butter cups

Carob Shell Ingredients:

1/2 cup coconut oil, melted

1/2 cup carob powder, sifted

15 drops liquid stevia

1/4 tsp vanilla

Sunflower Seed Filling Ingredients

3 Tbsp sunflower seed butter

1 1/2 Tbsp nutritional yeast

1-3 Tbsp coconut flour

1/4 tsp powdered stevia

Pinch salt


1. To make the carob shell, whisk the melted coconut oil, carob powder, stevia and vanilla together in a small bowl.

2. Pour a third of the carob shell mixture into a muffin pan lined with paper or silicone liners and place in the freezer to set.

3. While the base is hardening, make the filling by stirring together the sunflower seed butter, nutritional yeast, 1 Tbsp coconut flour, stevia and salt. Depending on the consistency of the sunflower seed butter you are using, add additional coconut flour until the filling becomes a wet dough.

4. Remove the muffin pan from the freezer and roll the filling into balls. Place a ball into each base and flatten it into a smooth disk.

5. Top with the remaining carob shell mixture and freeze for 2 hours to set.

6. Store in the freezer in an air tight container and serve cold.


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