Trader Joe's Dark Chocolate Sunflower Seed Butter Cups

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Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up. Make the "butter" layer: Drain the excess oil off the top of the sunflower.

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2 tablespoons coconut oil, melted. 1/4 cup Natural SunButter. 1/2 teaspoon vanilla extract. Directions. Line a mini muffin tray with 6 cupcake lines. Stir all ingredients for the bottom layer together until smooth. Divide mixture between wells until each is around half full. Put the tray in the freezer on a flat surface and freeze until solid.

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Go to Recipe. 6. Double Chocolate Sunflower Butter Bites. Soft, fudgy, and oh-so-indulgent, these little truffles are a dream come true. Between the coconut flour, sunflower seed butter, maple syrup, and coconut milk, they're paleo and vegan-friendly.

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For the SunButter layer, combine all ingredients and mix well. For the coconut layer, combine coconut butter and white honey to keep a pure white look. Use date syrup or maple syrup if you have that on hand, but the color will dark slightly. To 8 of the chocolate cups, fill halfway with the SunButter mixture. Fill 4 to the top with SunButter.

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Mix sunflower seed butter, maple syrup, coconut oil, and salt together in a bowl. Pour mixture evenly into a lined muffin tin - I make 8 sunbutter cups with this recipe. Sprinkle chocolate chips and hemp seeds over top and pop into the freezer for about 30 minutes to set.

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In a small bowl, combine the SunButter (I use the no sugar added version), vanilla and salt. Once mixed, add in the confectioners' sugar and stir until smooth. Finally add in the crispy rice cereal and mix gently to combine. Set aside. In a bowl over a pot of simmering water, melt the chocolate.

Trader Joe's Dark Chocolate Sunflower Seed Butter Cups

Place the coconut oil in a microwave safe bowl and microwave for about 30 seconds, or until melted. Add the maple syrup and cocoa powder, and stir until smooth. If the mixture is too thick, microwave it for about 10 seconds until it is a bit thinner. Put a little bit of chocolate in the bottom of each paper liner.

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Step-by-step instructions: Preheat the oven to 350 degrees. Spread the raw shelled sunflower seeds across a large, rimmed baking sheet. Toast the seeds for 5 to 15 minutes, stirring halfway between the cooking process, until lightly golden brown.

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Instructions. 1. Place 6 paper liners in a standard muffin pan and set aside. 2. Add chocolate chips, Sunbutter and coconut oil into a medium microwave safe bowl. Microwave for 60 to 90 seconds, until fully melted (stir every 30 seconds to combine). 4. Remove bowl from microwave, mix in vanilla extract and salt. 4.

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Sift the confectioners' sugar over the butter (use 1/4 cup for cookie butter or 1/2 cup for sunflower butter). Fully combine the ingredients using a rubber spatula. Roll the butter into tablespoon-sized balls for large cups or teaspoon-sized balls for small cups.

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Turn off heat and stir in sunbutter and powdered monk fruit. Pour sunbutter mixture into a mini silicone muffin pan (1 Tbsp per slot). Freeze at least 20 minutes. In a small sauce pan, melt the dark chocolate and coconut oil over low heat. Once fully melted, grab the sunbutter cup fillings from the freezer.

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Line a muffin pan with mini paper baking cups and set aside. Make a double-boiler by adding an inch of water to a small saucepan and placing a small glass bowl over the top.

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Mix until just combined. Line a mini muffin pan with muffin liners. Very lightly coat with a neutral oil spray. Generously coat the bottom of each liner with chocolate. Place a small ball of the nut butter mixture, about 1 teaspoon in each cup. Top with remaining melted chocolate. Makes 12-14 cups.

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Using a small bowl and spoon or spatula, mix the sunflower seed butter with the cinnamon and vanilla extract until fully mixed. Remove the muffin pans from the freezer with hardened chocolate liners and fill about 1 teaspoon into each cup.

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Remove muffin pans out of the freezer. Spoon out about 1 tablespoon of the sunbutter mixture on top of each chocolate filled muffin liner. Take the bowl of melted chocolate and spoon out 1-2 teaspoons to cover each cup. Sprinkle Himalayan salt on top. Place the cups back in the freezer for 30 minutes or longer until set.

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Shape and cool the treats: Dump the whole mixture into the prepared pan. Use the rubber spatula (or your fingers) to evenly spread the mixture into the pan. Let the treats cool to room temperature for about an hour. It will become firmer (but still deliciously gooey) as it cools.