We shared this recipe as part of Cybele Pascal's Allergy Friendly Friday and Allergy-Friendly Lunchbox Love. Please check out the other great recipes!
Here's a sneak peak of a fantastic recipe from our upcoming Welcoming Kitchen book due out next spring. This recipe is a great example of Welcoming Kitchen cooking ... Even when you are living with dietary restrictions, you can still enjoy delicious treats!
I'm going to make these easy, yummy candies during the mid-day news on WGN-TV (Chicago) as part of their Lunch Break series on April 2.
(Note: Since some commercially available sunflower seed butter is made on shared equipment with soy, you can make your own if you need to by grinding lightly toasted sunflower seeds in a food processor. Add a little canola oil if you need a smoother consistency.)
We shared this recipe as part of the 2012 Valentine's Day Bake-off over at Fork and Beans!
Chocolate-Sunflower Seed Butter Cups
1 cup crispy rice cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Line a mini muffin pan with paper liners.
In a food processor, combine rice cereal and sunflower seed butter. Blend together until cereal is completely broken down.
In a small saucepan, heat chocolate chips over medium heat, stirring continuously, until chocolate is half-way melted.
Remove from heat and continue stirring until completely melted.
Spread 1 1/2 teaspoons melted chocolate into each muffin paper.
Top chocolate with 1 teaspoon sunflower seed butter mixture.
Top each candy with 1 1/2 teaspoons melted chocolate.
Refrigerate for at least 1 hour before serving.
Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.