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Sunflowerbutter chia cups


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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