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Sunflowerbutter chia cups

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Details

Preparation time: 25 min
vegan

by
Ellen Panescu

Ingredients

for ca 10-12 cups

250 g Rapunzel sunflower kernels for butter
100 ml Rapunzel Canola oil mild
3 tbs melted Rapunzel coconut oil cold pressed, HAND IN HAND
3 tbs Rapunzel Coconut palm syrup
½ tsp Rapunzel chia seeds
½ tsp Rapunzel Bourbon vanilla powder
½ tsp Rapunzel Atlantic sea salt fine

Topping:

1 tbs Rapunzel sunflower kernels
40 g melted Rapunzel semisweet couverture, HAND IN HAND
1 tsp Rapunzel chia seeds

Details

Preparation time: 25 min
vegan

by
Ellen Panescu

drucken

Method

Combine sunflower butter Sunny, melted coconut oil, coconut palm syrup, chia seeds, vanilla powder and sea salt in a bowl.

Line a muffin baking tray with muffin paper forms. Add about 2 tablespoons of the mixture to each form. Then sprinkle with some chia and sunflower kernels.

Allow to cool in the freezer compartment for at least 1 hour. Finally decorate with the melted couverture and keep in the freezer. The cups should be enjoyed directly from the freezer and can be stored for up to three months.

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