Gluten Free Nut Free Sunbutter Chocolate Globs

• 3/4 cup coconut oil
• 3 tablespoons honey more if you like it sweeter
• 1/2 cup SunButter Natural Crunch
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon fine sea salt or kosher
• 1 cup puffed quinoa cereal or puffed rice cereal
• 1/2 cup toasted coconut flakes
• 1/2 cup pumpkin seeds roasted and salted
• 1/2 cup dried cherries chopped

1. Line 18 standard muffin tins with paper cupcake liners. Set aside.
2. In a medium saucepan, melt the coconut oil over low heat until warm. Add the honey, SunButter, cocoa powder, and salt. Stir until fully combined. Add the cereal, coconut flakes, pumpkin seeds, and dried cherries. Stir well. Spoon into the cupcake liners.
3. Refrigerate for at least 2 hours or until firm.
4. You can make these up to a week ahead. Keep them stored in the refrigerator, covered with plastic wrap.

coconut oil, honey, natural crunch, cocoa, salt, puffed quinoa cereal, toasted coconut flakes, pumpkin seeds

Taken from www.yummly.com/recipe/Gluten-Free-Nut-Free-SunButter-Chocolate-Globs-2498929 (may not work)