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
Ingredients:
1 cup Erewhon Crispy Brown Rice Gluten Free cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Preparation:
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:
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.
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