Sun Butter Caramel Cups

1. 1

   Into a blender or food processor add the sunflower seeds, coconut oil, honey and protein powder.

2. 2

   Blend until a paste or butter forms.

3. 3

   (I have a very cheap tiny food processor and this took me about 10 minutes, running 2 minutes at a time.)

4. 4

   Line a 12 count standard size muffin tin or 24 count mini muffin tin with liners and set aside.

5. 5

   Slowly melt half the chocolate in a microwavable bowl (heat for 1 minute at 50% power, stir, then heat again for another minute or until smooth).

6. 6

   Spoon a small amount of chocolate into the muffin tins, just enough to cover the bottom.

7. 7

   Place the pan in the freezer for a few minutes for the chocolate to set.

8. 8

   When the chocolate has set, remove pan from freezer and top each cup with a teaspoon or so of sun butter.

9. 9

   Slowly melt the caramels in a microwavable bowl, just like you did with the chocolate.

10. 10

    Top the chocolate and sun butter with a layer of caramel.

11. 11

    Top with a pinch of sea salt if desired.

12. 12

    Melt the rest of the chocolate and top with a small spoonful of chocolate to complete the cups.

13. 13

    Store in the fridge or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.