Sun Butter Caramel Cups

• 1 cup Shelled Sunflower Seeds
• 1- 1/2 Tablespoon Coconut Oil, Melted
• 2 teaspoons Honey
• 1 Tablespoon Protein Powder (optional)
• 1 package (12 Oz. Size) Chocolate Chips
• 1 cup Caramel Squares
• 1 pinch Sea Salt (optional)

1. Into a blender or food processor add the sunflower seeds, coconut oil, honey and protein powder.
2. Blend until a paste or butter forms.
3. (I have a very cheap tiny food processor and this took me about 10 minutes, running 2 minutes at a time.)
4. Line a 12 count standard size muffin tin or 24 count mini muffin tin with liners and set aside.
5. Slowly melt half the chocolate in a microwavable bowl (heat for 1 minute at 50% power, stir, then heat again for another minute or until smooth).
6. Spoon a small amount of chocolate into the muffin tins, just enough to cover the bottom.
7. Place the pan in the freezer for a few minutes for the chocolate to set.
8. When the chocolate has set, remove pan from freezer and top each cup with a teaspoon or so of sun butter.
9. Slowly melt the caramels in a microwavable bowl, just like you did with the chocolate.
10. Top the chocolate and sun butter with a layer of caramel.
11. Top with a pinch of sea salt if desired.
12. Melt the rest of the chocolate and top with a small spoonful of chocolate to complete the cups.
13. Store in the fridge or freezer.

sunflower seeds, coconut oil, honey, protein powder, chocolate chips, caramel squares, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/sun-butter-caramel-cups/ (may not work)