These allergen-friendly cups are a great treat to have on hand and are easy to make ahead of time! Feel free to use any nut or seed butter and dairy free chocolate chips if needed.
Yield: 8-10 cups
1/3 cup sunflower seed butter
2 Tbsp honey or maple syrup
1 tsp vanilla extract
1 cup chocolate chips
1 tsp coconut oil
- In a small bowl mix together sunflower seed butter, honey and vanilla. Set aside.
- In a separate bowl, melt chocolate and coconut oil together. Scoop 1 tsp of melted chocolate into a mini muffin tin (should make about 8-10 cups). Freeze for 5-10 minutes or until chocolate has hardened.
- Place 1 tsp of sunflower seed mixture on top of each tin. Top each cup with the remaining melted chocolate and freeze once again for 10-20 minutes or until hardened.