A nourishing twist on an old favorite – I’ve officially converted to sunflower seed butter cups over peanut butter cups. An excellent source of Vitamin E and Vitamin B-1, sunflower seeds are typically a healthier alternative to peanuts. Peanuts are also susceptible to contaminants, particularly a mold that produces aflatoxin (a carcinogen associated with liver cancer).
Rich and creamy raw chocolate encompass a homemade sunflower seed butter that’s been flavored with a touch of vanilla and cinnamon to generate a divine experience in your mouth. And a touch of salt on top of course.
So much goodness. So much yes.
Raw Sunflower Seed Butter Cups
For the sunflower seed butter:
- 1 cup sunflower seeds
- 1/3 cup coconut oil, melted
- 1 tbsp. raw honey
- 1 tsp. himalayan salt
- 1-2 tsp. maple syrup
Combine all ingredients in a food processor and blend until smooth.
For the chocolate:
- 1 cup organic cacao powder
- 1 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp. himayalan salt
- 2 tbsp. freshly brewed organic coffee (optional)
Place the coconut oil in a bowl. Put the bowl in a larger bowl filled with hot water and use a whisk to melt the coconut oil.
Slowly add in the rest of the ingredients. Whisk until well combined.
To make the sunflower seed butter cups:
Pour about two tablespoons of the chocolate in a cupcake paper mold. (Or any chocolate mold will do). Let sit in the freezer for 5-10 minutes.
Remove the chocolate from the freezer and spoon a dollop of sunflower seed butter on top of the bottom cholate layer. Smooth out with a spoon and let sit in the freezer for another 10 minutes.
Pour the rest of the chocolate on top. Sprinkle with himlayan salt and let sit in the freezer until firm.