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

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.

Happy Cooking!
Kim & Megan



  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.

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