Healthy with Jodi

Salted Sunflower Nut Butter Cups

    Salted Nutbutter Cups

    Paleo, Vegan, Gluten Free

    Happily Serves 24 mini cups



    3 cups Lily’s chocolate chips

    1 TBSP Coconut oil

    1 tsp Vanilla


    3 TBSP Sunflower butter

    1 tsp  Himalayan sea salt

    1 tsp Coconut oil

    1/4 Cup Dates


    Pink Himalayan salt, to taste


    Soak Dates 1-4 hours.  Remove seeds.

    In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

    Melt over a pot of simmering (not boiling) hot water until well incorporated.

    Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

    Set aside leftover chocolate to put on top of the cups.

    Set the muffin pans in the freezer.

    In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

    Blend until smooth and creamy.

    Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

    Then spoon out 1-2 tsp chocolate mixture to cover each cup.

    Sprinkle Himalayan salt on top.

    Place the cups in the freezer for 30 minutes or until set.  Serve frozen.