Sunflower Seed Chocolate Coins
Servings: 10
Ingredients
- ⅔ cup raw sprouted sunflower seeds
- ¼ teaspoon Himalayan pink salt or sea salt
- 2 teaspoon coconut oil or ghee
- ½ cup dark chocolate chips I use Lily's
Instructions
- In a microwave-safe bowl, melt down the chocolate at 50-second intervals for up to 1.50 – 2 minutes.
- Add in coconut oil and mix till blended, thin and creamy.
- If it’s still not melted, you can add the mixture back to the microwave for another 30 seconds.
- Line a cupcake baking pan with cupcake liners.
- Layer 1: Add in about ¼ cup of chocolate mixture to each cupcake liner. Add in a small amount of the seeds to the first layer, mix a little, tap the tin on the counter to make the mix even, and then freeze for 15 minutes.
- Layer 2: Add the remaining chocolate and sunflower seeds into each cup creating thin coins. Mix a bit with a spoon so it’s evenly distributed. Also, tap the cupcake pan on the countertop to even out the mixture.
- Sprinkle pink or sea salt on top of each cup, then freeze overnight.
- Makes about 9-12 clusters. Store in the freezer, and take out when needed. Stores for up to a year in the freezer.
Notes
You can use regular Sunflower seeds too, but not roasted. // You can also use less coconut oil if you want the chocolate to be thicker. // Other gluten-free chocolate brands are: Enjoy Life or Hu Kitchen. //