Keyword: chocolate, chocolate cups, dark chocoalte, sunflower seeds
Author: Julie Rosenthal
⅔cupraw sprouted sunflower seeds
¼tspHimalayan pink salt or sea salt
2 tspcoconut oil or ghee
½cupdark chocolate chipsI 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. //