Kiddos helped me make these sun butter desserts. It was difficult for this mama not to eat the entire tray!
1 cup Erewhon Crispy Brown Rice Gluten Free cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Line a mini muffin pan with paper liners.
In a food processor, combine rice cereal and sunflower seed butter. Blend together until cereal is completely broken down.
In a small saucepan, heat chocolate chips over medium heat, stirring continuously, until chocolate is half-way melted. Remove from heat and continue stirring until completely melted.
Spread 1 1/2 teaspoons melted chocolate into each muffin paper. Top chocolate with 1 teaspoon sunflower seed butter mixture. Top each candy with 1 1/2 teaspoons melted chocolate.
Refrigerate for at least 1 hour before serving. Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.