Sun Butter Cups

Delicious, quick to make, nut-free, and a healthier version of Reese’s!

Ingredients:                             Makes 16                                              

• 3/4 cup Dairy-Free Dark Chocolate Chips
• 1/4 cup Organic Sunflower Butter (plain)
• 2 teaspoons Organic Powdered Sugar
• 1/8 teaspoon sea salt
• 16 mini unbleached parchment baking cups

To Make 24:

• 1 cup + 2 Tbsp Dairy-Free Dark Chocolate Chips
• 1/3 cup Organic Sunflower Butter (plain)
• 2.5 teaspoons Organic Powdered Sugar
• 1/4 teaspoon sea salt
• 24 mini unbleached parchment baking cups

*Note: For the sugar-free version, use HU No-Added Sugar chocolate chips (date-sweetened) and Allulose powdered sugar replacement.

Directions:

1. Line a mini 24 muffin tray with mini unbleached parchment baking cups.

Make the sunflower butter filling:

2. Put the sunflower seed butter into a small bowl.
3. Sift the powdered sugar into the sunflower butter
4. Add the sea salt and mix until well combined.
5. Taste to adjust flavor (sweeter or saltier to taste).
6. Melt the chocolate chips over a double boiler with 1” simmering water OR in a non-stick pan on the lowest heat, gently stirring to prevent uneven heating or burning.

            Note: Some chocolate chips may not melt smoothly, so you may need to add a little coconut oil to achieve the desired texture.

7. Add 1 tsp. melted chocolate into the bottom of each cup.
8. Add 1/2 tsp. of the sunflower seed butter mixture into the center of each cup.
9. Dust your finger with the powdered sugar, then gently pat the sunflower butter down into the chocolate, leaving a little space around the sides.
10. Add 1 tsp. chocolate to cover and fill in around the sides to keep the filling intact.
11. Lightly shake the pan to flatten the chocolate on top.
12. Refrigerate for at least 30 minutes until the cups are solid.

Enjoy!

• Free of wheat, gluten, grains, dairy, corn, soy, nuts, eggs, and *refined sugar.
• Paleo and Vegan Friendly.