Go Back

Sunflower Seed Chocolate Coins

Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Gluten-Free, Paleo, Sugar-Free
Keyword: chocolate, chocolate cups, dark chocoalte, sunflower seeds
Servings: 10
Author: Julie Rosenthal


  • cup raw sprouted sunflower seeds
  • ¼ tsp Himalayan pink salt or sea salt
  • 2 tsp coconut oil or ghee
  • ½ cup dark chocolate chips I use Lily's


  • 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.


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. //