Maple Cinnamon Sun Cup® Sandwiches


Maple Frosting

  • 1 ½ C. Corn-free Powdered Sugar, sifted
  • Pinch of Fine Sea Salt
  • ½ tsp. Ground Cinnamon
  • 2 Tbsp. Soy-free Vegan Butter Spread, softened
  • 2 Tbsp. Maple Syrup
  • ½ tsp. Vanilla Extract
  • 1 Tbsp. Rice Milk

Decorating Chocolate




  1. In a mixing bowl, sift together the powdered sugar, sea salt and cinnamon. Add the softened butter spread and beat with a hand mixer until saturated, about 1 minute.
  2. Add the syrup and vanilla extract. Continue to mix. Add the milk as needed to achieve the right texture and consistency.
  3. Spoon the frosting into one corner of a quart-sized freezer bag (avoid trapping air). Snip a ¼-inch hole in the tip and pipe 1-inch mounds of frosting onto the bottoms of six of the Sunflower Butter Cups. Invert the remaining Sunflower Butter Cups and place them on top. Compress to make sandwiches.
  4. Melt the chocolate chips and coconut oil in a double boiler. Add to a second plastic bag and snip the tip to less than 1/8 inch.
  5. Pipe the decorating chocolate onto the tops of each sandwich. Sprinkle with chocolate chips, shaved coconut and hulled hemp seeds as desired.

*Note: this recipe may include potential allergens. If you have questions or would like to be advised about using an alternative ingredient, please reach out to us here:



Write a comment

Comments are moderated