This recipe is 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!
(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 over at Fork and Beans as part of the 2012 Valentine's Day Bake-off!
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.
Kim & Megan