Sunflower butter cups
Delicious healthy treats always a must. A good replacement for any cream filled traditional treats. Having delicious treats made from whole foods on hand makes it easy to stick to a healthy diet. These sunflower butter cups are an excellent replacement for any cream-filled traditional treats that contain large amounts of sugar and processed chemicals.
When making these, silicone candy trays work great for creating fun designs and easy clean up. However, if you don’t have any on hand, a tin tray and cupcake wrappers will be fine.
1/4 cup sunflower butter (I use Thrive’s Hulled Organic Sunflower Butter - click here to buy)
1 tablespoon of unrefined coconut oil (I prefer Wildly Organic or Nutiva) OR you can use coconut butter (Wildly Organic or Artisana)OR you can use butter or Ghee instead of coconut oil
1/2 teaspoon of organic unsweetened vanilla bean or liquid (OPTIONAL) - you may want to specify what liquid you are referring to here
Flaxseed oil - just a drizzle (Udo's cold-pressed is a great one) (OPTIONAL)
Melt 1 tablespoon of coconut oil down until it’s fully liquid. You can melt it by placing the jar on the counter (if it’s a hot summer day), submerging the jar in warm water, or putting a small amount in the oven in an oven-proof dish.
Stir 1/4 cup of sunflower butter in with the coconut oil.
Add a drizzle of flax oil (optional) if the coconut oil was at room temperature when you made your mix. If the coconut oil was hot at the time you made your mix, let it mix cool for a moment before adding the flax oil (optional).
Add 1/2 of a teaspoon of vanilla liquid or bean (optional) to the mix.
Pour the mix into cupcake wrappers or silicone candy trays. Stick them in the freezer for about 20-30 minutes or until solid.Enjoy!
NOTES: These will easily melt in the summer so storing them in the freezer is the best option for maintaining them.The small drizzle of Flax oil helps to balance the higher content of omega 6s in the sunflower butter by boosting it with omega 3s..