These sunflower seed butter cups are homemade and completely vegan and gluten-free. The perfect combination of salty and sweet!
1 c sunflower seed butter, separated
1/2 c powdered sugar
1 tbsp vegan butter, softened
1/2 tsp sea salt
2 1/2 cups dairy-free chocolate chips
sea salt flakes for sprinkling
1. Line a mini muffin pan with paper liners. Set aside. In a medium-sized bowl, combine 1/2 c sunflower seed butter, powdered sugar, vegan butter, and sea salt. Stir together with a spoon until a thick paste forms and everything is well-combined.
2. Place the chocolate chips and remaining sunflower seed butter in a separate bowl. Microwave on high in 30 second increments until melted, about 1 1/2 to 2 minutes total. Stir chocolate mixture until completely smooth.
3. Once filling and chocolate mixture are ready, begin to assemble the sunflower seed butter cups. Using a metal spoon, drizzle about 2 tsp of chocolate into the bottom of each mini muffin liner. Next, take 1 tsp of the sunflower seed butter filling and flatten it into a disk about the size of a nickel. Gently press the filling into the chocolate in the bottom of each muffin liner taking care not to press down to hard. Cover each with an additional tsp of the chocolate mixture.
4. Using the back of a metal spoon, even out the tops of the sunflower seed butter cups as best as you can. Sprinkle each cup with a pinch of sea salt flakes. Place the sunflower seed butter cups in the refrigerator to set. This should take about 2 hours. Sunflower seed butter cups can keep in a sealed container at room temperature or in the refrigerator for 5-7 days or be frozen for up to a month.
Keywords: vegan, gluten-free, dessert, candy