Ingredients
Scale
- 8oz sunflower butter, no sugar added
- 2 TB maple syrup
- Powdered sugar, for rolling
- 8oz dairy free dark chocolate
- 1 TB olive oil
Instructions
- Mix the sunflower butter and maple syrup together till the sunflower butter thickens.
- Cover your hands with powdered sugar and then roll small sunflower balls in your hands. We like doing 1/2 TB sized balls. Place them on a parchment lined baking sheet.
- Place a toothpick through each sunflower ball & place all into the freezer for 30 mins.
- Once you bring your sunflower balls back out, warm up dairy free chocolate and olive oil in 30 second intervals in your microwave, till it mixes to a liquid.
- Coat each sunflower ball with chocolate and let the excess drip off.
- Place all back in the freezer to harden 10-15 mins.
- Coat your sunflower balls again in chocolate, this time gently pulling the toothpick out, after dripping the excess chocolate off.
- Place all back in the freezer for 10 more mins. Then serve! Store in fridge up to 2 weeks, or freezer up to 2 months.
- Prep Time: 15
- Freeze time: 60