Chocolate Sunflower Butter Cups

Special Supplies:

*Candy/Cupcake Liners, small or medium

*Mini Cupcake pans

*Makes around 23 chocolate sunflower butter cups

Ingredients:

*1/2 cup Sunflower Butter, oil drained off

*1/4 cup Powdered Sugar; add more if needed to make less sticky forming flat disks

Pinch Sea Salt, literally a pinch

*1-2 (3.5 ounce) Ghirardelli Intense Dark 72 percent Cacao or 3.5 ounces to 7 ounces Ghirardelli Bittersweet Chocolate Chips 60 percent

*1/2 to 1 teaspoons Coconut Oil, like LouAna

Instructions:

In a small mixing bowl add sunflower butter, Powdered Sugar and salt.  Mix until combined.  Place in the fridge while melting chocolate.

In a Wilton type melting pot or in a double boiler on medium-low, add the chocolate and coconut oil.  Melt and stir occasionally.  

Add candy/cupcake liners to mini muffin/cupcakes pans.  Then add half of the melted chocolate to the bottoms of around 23 cups.  Place cups in the freezer 20 minutes.  

Remove from freezer and add 1/4 to 1/2 teaspoon of the cold sunflower butter filling, roll into ball and a make a disk add to the center of each set chocolate cup.  Add to the top the remaining melted chocolate to the top of filling filled cups.  Tap down pan on counter making sure the filling is covered with melted chocolate.

Then refrigerate at least 1 to 2 hours.  Store in a cold/cool dry place or freeze.

Enjoy!

Lindy