Chocolate Sunflower Cups

Prep Time: 1 hour 10 minutes (1 hour inactive) | Makes: 1 dozen cups

Give the traditional peanut butter cup a nut-free makeover! Delight your taste buds by combining smooth milk chocolate and creamy sunflower butter into one delectable, bite-sized dessert.

Ingredients

1. cooking spray
2. 1/2 cup sunflower butter
3. 1/4 cup confectioner’s sugar
4. 1/4 teaspoon salt
5. 1 cup semi-sweet chocolate chips

Tools

1. mini muffin tin
2. 12 mini muffin liners
3. mixing bowl
4. measuring cups/spoons
5. spatula
6. microwave-safe bowl

Allergen Alert!

Chocolate chips can contain or be manufactured with soy, nuts, and dairy. Make sure to check that the chocolate chips you use are free of allergens.

1. Place 12 mini muffin liners in a mini muffin tin. Spray a small amount of cooking spray in each liner and set aside.
2. In a mixing bowl, combine the sunflower butter, confectioner’s sugar, and salt. Mix until thickened. Add more confectioner’s sugar if needed.
3. Divide the dough into 12 pieces. Roll each piece between your palms to make 12 small balls. Set aside.
4. In a microwave-safe bowl, melt the chocolate chips by cooking on medium for two minutes. Stir, and then cook on medium an additional minute.
5. To assemble, spread a small amount of chocolate in each liner, followed by a sunflower butter ball. Top with remaining chocolate, until the ball is covered.
6. Place in refrigerator to cool for at least one hour.
7. Store leftovers in refrigerator for up to one week, or in freezer for up to one month.