Homemade Dairy, Soy and Nut Free Sunflower Butter Chocolate Cup Recipe
1 cup Enjoy Life DF SF chocolate chips
1 tablespoons palm oil shortening (Spectrum or Whole Foods)
1/3 cup Earth Balance No Soy margarine
Shaped paper cups (for confectionery or mini muffin tin liners)
Melt chocolate and shortening in microwave on half power for 1 minute, stirring and then heating in 30 second intervals, stirring after each cycle. It only takes me one or two 30 second cycles. Baste your paper cups with a layer of melted chocolate on the bottom and sides. Put in refrigerator to cool and harden. Reserve enough chocolate to cover the top of your cups.
Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool.
To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. let cool and then enjoy as desired. Freezes well!
*I had 6 tini heart-tins and six about the size of a regular 12 count muffin liner, but had to be slightly skimpy with the chocolate. Recipe makes extra nut butter filling- try it in a “nut butter chocolate pie”