Hey, Mama! A sweet friend has a birthday tomorrow. The boys and I are making up a batch of these chocolate cups to give to her and I wanted to share these yummy treats with you too!

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What you’ll love about these ingredients is that they are free of the top common allergens:

• Soy
• Corn
• Peanuts
• Gluten
• Dairy
• Eggs

Vegan Chocolate Sunflower Butter Cups

1 1/2 cups Semi Sweet Chocolate Chips

1/2 cup Sunflower Butter

2 tbs Powdered Sugar

1/4 tsp Salt

1/2 tsp Vanilla Extract (My favorite brand is Spice Islands Pure Vanilla Extract because its corn free.)

Spray your mini muffin tin with non-stick cooking spray. Set aside.

Make your filling. Mix your sunflower butter, vanilla, salt and powdered sugar. Set this aside and try not to eat it.

Melt your chocolate chips over the lowest heat setting, stirring constantly until smooth. Remove from heat.

Put a spoonful of melted chocolate in the bottom of each mini muffin cup.

Add a quarter size dollop of your sunflower butter mixture to each cup.

Put another spoonful of melted chocolate to cover the sunflower butter.

Optional garnish: Top each cup with a dab of your sunflower butter mixture.

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Place your filled mini muffin tin in the refrigerator for 15 minutes.

To remove cups, place a plate under your tin. Turn the tin sideways and tap the bottom of each cup with the back of a knife. The cups should fall out easily. Arrange on a serving tray and enjoy!

Okay, I’m going to wrap mine up and get them to the birthday girl. See you next time!