This recipe is for all of the chocolate lovers out there. In addition to being vegan, these sunflower butter cups are filled with dairy-free white chocolate, too!
The only way I used to eat sunflower seeds was Romanian style. This is where you crack the salted shell with your teeth and remove the seeds. It’s quite common to see people sitting down with huge bags of salted sunflower seeds. They crack them open while socializing for hours. Kind of like eating a big bag of chips. But slower and with lots more mess from all the leftover shells. We do this with sunflower seeds and pumpkin seeds. I like both. But I have always preferred pumpkin seeds. Whereas my husband prefers sunflower seeds. To be honest, I’m not too sure what I think of sun butter yet. Mostly because I find that it has a slightly bitter aftertaste. My husband really enjoys the taste and has loved every sunflower seed recipe I have ever made. As for me, I am determined to make it grow on me.
The other thing I wanted to mention in this post is my recent discovery of coconut milk powder. I’m so happy I have found it because it acts just like milk powder and does not have a coconut taste. As a result, I think it creates a truly authentic white chocolate taste but without the dairy or refined sugar. It took me quite a while to locate it but if you can find it, please get it because it’s worth it! I have noticed that my favorite vegan white chocolate also uses coconut milk powder and you can not taste it at all.
I will let the recipe and photos do the rest of the talking. These cups are vegan, dairy-free, refined sugar-free, and gluten-free. Enjoy.
If you liked my sunflower butter cups, try making my frozen vegan “Snickers” bars filled with nougat and caramel. They’re absolutely delicious!
Or, try making my vegan chocolate fudge with goji berries and roasted almonds recipe! The recipe only calls for a handful of ingredients, two of which are superfoods! These include cashews, cacao powder, maple syrup, vanilla extract, cacao butter, roasted almonds, and goji berries, of course.
This recipe was republished with permission from Hazel and Cacao.