These raw sunflower butter cups come together in no time at all! The best part is they are gluten free, vegan, raw and refined sugar free! This treat is also nut free which makes them the perfect sweet treat for those who have nut allergies!
Ingredients:
3/4 cup cream SunButter
1/4 cup maple syrup
2 tablespoons virgin coconut oil
1 teaspoon vanilla extract
2 1/2 cups gluten free rice cereal puffs
For the chocolate topping:
1 cup dairy free dark chocolate chips
1 tablespoon coconut oil
8 to 10 Mini SunButter Cups, chopped
Method of preparation:
Line a cupcake pan with cupcake liners.
Put the rice cereal in a medium bowl and set aside.
In a microwave safe bowl warm the SunButter, maple syrup and coconut oil for 3o to 40 seconds or until the coconut oil is melted. Whisk together to combine throughout. Pour the SunButter mixture over the rice cereal and toss to coat the rice cereal thoroughly.
Divide the rice cereal mixture into the 12 muffin cavities evenly, about 1/4 cup each. Press the mixture down so the top is flat. Freeze while you heat the chocolate.
Next, melt the chocolate and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until completely smooth.
Spoon 1 tablespoon of the chocolate on top of each of the cup and use the back of the spoon to smooth it. Make sure to cover the top completely. Sprinkle with the chopped SunButter cups and freeze again until solid. Remove from the cupcake liners and store in the refrigerator or freezer until ready to enjoy! :)