Sunflower Butter Truffle Balls (Dairy Free)

Sunflower Butter Chocolate Truffles: A Sweet, Nut-Free Treat

If you’re looking for a delightful, allergen-friendly dessert, these sunflower butter chocolate truffles are a must-try. Combining the creamy texture of sunflower seed butter with the rich taste of dark chocolate, these truffles are perfect for anyone seeking a delicious, dairy-free, and nut-free indulgence.

A Brief History of Sunflower Butter and Chocolate Truffles

Sunflower butter, also called sunflower seed butter, was introduced in the early 1980s as a peanut-free alternative. Its popularity grew as more people sought nut-free spreads. By 2002, SunButter® was developed to create a smooth, peanut butter-like texture suitable for sandwiches, baking, and treats (SunButter.com).

Chocolate truffles have a rich history dating back to the late 19th century. French pastry chef Louis Dufour is often credited with creating them around 1895. He accidentally poured hot cream over chocolate chunks, forming a smooth mixture that was rolled into balls and coated in cocoa powder. The name “truffle” comes from the resemblance to the prized truffle fungus (Charbonnel.co.uk).

Ingredients and Substitutions

For these nut-free truffles, you’ll need:

• Sunflower butter (or oat butter)
• Maple syrup
• Powdered sugar
• Dairy-free dark chocolate
• Olive oil

Sunflower butter gives a rich, nutty flavor, but oat butter is a great alternative if you want a milder taste. You can add a pinch of sea salt or a splash of vanilla extract for extra flavor.

Step-by-Step Instructions

1. Prepare the Butter Mixture: Mix sunflower butter (or oat butter) and maple syrup in a bowl until thickened.
2. Form the Truffles: Coat your hands with powdered sugar. Roll the mixture into small balls, about 1/2 tablespoon each, and place on a parchment-lined baking sheet.
3. Freeze the Truffles: Insert a toothpick into each ball and freeze for 30 minutes to firm them up.
4. Melt the Chocolate: In a microwave-safe bowl, combine dairy-free dark chocolate and olive oil. Heat in 30-second intervals, stirring until smooth.
5. Coat the Truffles: Dip each truffle into the melted chocolate, letting excess drip off. Return to the baking sheet.
6. Second Coat: Once the first layer hardens, dip again for a thicker chocolate coating. Remove the toothpick gently and place the truffles back on the sheet.
7. Final Freeze: Freeze the truffles for 10 more minutes to set the chocolate.
8. Serve and Store: Enjoy immediately or store in the fridge for up to 2 weeks, or in the freezer for up to 2 months.

Frequently Asked Questions

Can I use a different butter?
Yes, oat butter is a perfect nut-free alternative. Sunflower butter is more flavorful, while oat butter has a milder taste.

Do I need olive oil for the chocolate?
Yes, it thins the chocolate and makes coating easier. You can substitute with coconut oil if preferred.

Can I skip maple syrup?
Maple syrup adds sweetness and helps bind the butter. Agave nectar works as a replacement, keeping the recipe nut-free and vegan.

Can I add flavors?
Yes, add a pinch of cinnamon, vanilla extract, or sea salt to the butter mixture for variety.

Are these truffles safe for nut allergies?
Yes. Using sunflower butter or oat butter ensures they are completely nut-free. Always check labels for cross-contamination warnings.

These sunflower butter chocolate truffles are simple, tasty, and entirely nut-free, making them a perfect treat for home, gifts, or special occasions.

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