Ingredients
Scale
EQUIPMENT
- Food scale
- baking sheet
- Reeses Chocolate Mold
INGREDIENTS
- 10 oz dairy/soy free chocolate chunks (simple truth dark chocolate or enjoy life semi sweet or white chocolate chips)
- 2 TB + 1tsp (1.7oz) canola oil
- 3.5oz Sunflower Butter
- 2.5 tsp (0.65 oz) maple syrup
Instructions
- Mix your chocolate chunks with oil in a small bowl. Microwave at 30 second intervals till a smooth thick liquid.
- Scoop 1 tsp chocolate into your Reese’s molds & use this chocolate to coat the bottom and sides of your mold.
- Place your half ready chocolates into the freezer for 10 mins.
- Meanwhile, mix the sunflower butter together with the maple syrup. It should thicken and firm up.
- Scoop sunflower butter paste into a bag. Cut a small pencil sized hole in one corner of the bag.
- Take the half ready chocolates out of the freezer and squeeze out swirls of sunflower butter paste onto your chocolates. Each swirl should weigh about 0.12oz. Flatten swirls gently.
- Then take the remaining chocolate liquid and pour over the tops of each chocolate.
- Place back in freezer for 10-15 mins, or till completely solid.
- Take out of the mold and store in a fridge in an airtight container.