Thursday, April 1, 2010

Chocolate-Sunflower Seed Butter Cups
 

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!

Chocolate-Sunflower Seed Butter Cups
Makes 24

Ingredients:
1 cup crispy rice cereal
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips

Preparation:
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.

Happy Cooking!
Kim & Megan

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2 comments:

  1. How fab do these look? My son is allergic to nuts, egg, dairy, soya and potato and I just found your site. The recipes look great and very adaptable for my son.

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  2. Welcome and keep coming back! We have lots of yummy (and safe) treats and meals that we're working on.

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