Vickys Sunflower-Butter Cups, GF DF EF SF NF

Source : Melt Together In A Bowl Over Boiling Water The Chocolate And Half Of The Seed Butter Add A Dash Of Coconut Cream To Make The Mixture A Little Easier To...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 29, 2022

Step:

  1. Melt together in a bowl over boiling water the chocolate and half of the seed butter. Add a dash of coconut cream to make the mixture a little easier to stir but not too much or it won't set

  2. Put 1 tbsp of this mix into the bottom of foil cupcake or confectionery cases and let set in the fridge for 30 minutes. You should have half the mix left over for topping

  3. Melt the rest of the seed butter in the microwave, mix in enough icing sugar to satisfy your own taste, let cool a bit then pour on top of the set chocolate. Set in the fridge again

  4. Top with the remaining chocolate /seed butter mix that was left over, you will need to heat again so you can spoon it on top

  5. While the mix is still tacky you can decorate with rainbow sprinkles or sometimes my kids like their initials on theirs with piped icing

    Vickys Sunflower-Butter Cups, GF DF EF SF NF recipe step 5 photo
  6. Make sure you let them set long enough or they won't come out of the cases! I leave mine a good 4 hours just to be sure

  7. Variations are to make a peppermint pattie style thick fondant or caramel layer instead of sunflower seed butter


Ingredients

  1. 220 grams plain or vegan chocolate, I use Moo-Free brand
  2. 360 grams smooth peanut butter
  3. To taste icing sugar / powdered sugar
  4. 1 dash double cream or cashew cream (see my profile vic20adamant

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