Chocolate Sunflower Butter Cups

Ok, so as a person with a special diet will know, coming accross candy we can eat is a rare thing. Halloween just doesn't feel the same anymore. It's especially hard for children who get to watch their friends and siblings down snickers bars and peanut butter cups, while all their left with is all that crummy candy nobody wants (or none at all!). There are also very few options available in stores that are appealing, let alone affordable.

So I have decided that enough is enough. Candy can't be that hard to make right?? I invented this recipe awhile ago, when I had a huge craving for some peanut butter cups. It's super simple, quick, and makes a ton to share with family and friends at your next get together. Maybe make them in lieu of cupcakes?? I will add more as I go along....currently thinking about making my own version of an almond joy! (Pictures will follow soon!)

Chocolate Sunflowerbutter Cups
Makes 12 big cups, 24 small
Approx time: 15min, 1hr freeze time

1 package vegan chocolate chips (careful, read all ingredients, beware of labels like "made on shared equipment with ..." etc)
1-2 tblsp vegan margarine/butter (I prefer Smart Balance Light because I'm allergic to soy and pea protein)
1 cup (roughly) of sunflower butter (I like trader joe's brand)
Muffin tin, and liners (Feel free to use festive halloween paper cups for extra fun!)

1. Line a regular or mini muffin pan with muffin cups. (Regular for big cups, mini muffin pan for bite sized, you get the picture)

2.. In a double boiler heat chocolate chips and butter until smooth, easy to work with consistency (not too runny, not too thick) . (Note: For those of you, who like me, don't own a double boiler all you need to do is this: Grab two small pots (one must be smaller than the other and fit inside the other). Boil water in the bigger pot, while floating smaller one on top. Add chips and butter to smaller floating pot. Voila! Perfect home made double boiler!)


3. Pour about half the chocolate into the cups, creating a thin layer in bottom (save enough for top layer!) Return to double boiler--gotta keep that chocolate warm!

4. Spoon about a teaspoon of sunflower butter onto first layer of chocoalte. (Sunflower butter usually melts nicely, forming a smooth layer...but if it's cold, feel free to flatten with spoon)

5. Add second layer of chocolate, and move cups to freezer. Let freeze about an hour or more until cups have solidified (don't leave them in there too long, or the chocoalte will lose some of it's flavor!) Voila! Serve to anxiously awaiting friends and family! Ummmmmm.....