12 August 2012

Sunflower Chocolate Dessert

Kiddos helped me make these sun butter desserts.  It was difficult for this mama not to eat the entire tray!

Chocolate Sunflower Seed Butter Cups

(From Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes, by Kim Lutz)
Makes 24

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.

1 comment:

Elizabeth, blogging for SunButter said...

Aw, Sarah, simply gorgeous. How can you not smile at your kiddos and their enthusiasm in the kitchen?

Since I blog for the SunButter brand of sunflower seed spread, I've seen similar recipes, but nothing this simple and delicious. Can't wait to try it with our kids (the kitchen is a great teaching place!.

Thanks and take care.