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Sunflower Butter Popcorn Cups

Reese's smeeshes... we're choosing Sunflower Butter Popcorn Cups EVERY. DAMN. TIME. Thanks Meg (a.k.a. @nut_free_meg) for this scrumptious, nut-free recipe!


2 bags (12-oz. each) dairy-free chocolate chips
½ cup sunflower butter
1-2 tsp. coconut oil
½ cup Square Lightly Sweet Protein Popcorn 


  1. Line a 12-cup muffin tin.
  2. Melt 1 bag (12 oz) of chocolate chips in a medium bowl by microwaving for 30 second intervals stirring in between. Or on stove over low heat, stirring continuously. 
  3. With an ice cream scooper, fill the muffin tins about ¼ full with the chocolate. Freeze for about 10 minutes.
  4. In another medium bowl, combine sunflower butter and 1 tsp. of coconut oil and microwave for 30 second intervals stirring in between. (Or again, on the stove over low heat, stirring continuously.)
  5. Once the sunflower butter mixture is melted, add in the Protein Popcorn.
  6. Remove the muffin tin from the freezer and top the bottom chocolate layer with about 1 tsp. of your sunflower butter popcorn mixture. *If you have leftovers I also topped some of my finished cups with more of the popcorn mixture.
  7. Melt the remaining chocolate and top your cups!
  8. Freeze for about 30 minutes, and enjoy. Store refrigerated in an airtight container for up to 5 days.

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