Chocolate Sunflower Butter Bites (Allergen free)
These tiny sweet bites pack a punch of flavor without the worry of the 8 major food allergens!
Servings Prep Time
18-24 bites 10minutes
Cook Time
30minutes freezing
Servings Prep Time
18-24 bites 10minutes
Cook Time
30minutes freezing
Ingredients
Sunflower bites
Chocolate dip
Instructions
  1. Use a silicone half moon mold or line a baking sheet with parchment paper. Clear room in the freezer for this pan.
  2. For the bites, combine the sunflower butter, agave nectar and sorghum flour in a medium bowl using a rubber spatula until well incorporated. If using a mold, fill each hole with batter and press in to remove any bubbles. Freeze for at least 30 minutes.
  3. If using a flat baking sheet, freeze the batter for about 15-20 minutes in the bowl first. After freezing, use a 1-tablespoon cookie scoop to drop bites onto the sheet, spaced evenly. Freeze again for 20-30 minutes.
  4. To make the chocolate dip, stir chips and coconut oil together in a microwave-safe bowl and heat in the microwave for about 20 seconds. Stir again and heat 20-30 seconds more. Remove from the microwave and stir until all chips are melted and mixed well with the oil.
  5. Remove bites from freezer and dip into chocolate or drizzle in a zigzag pattern using a spoon dipped in the chocolate, then freeze again for about 10 minutes. Enjoy!
  6. Keep bites stored in the fridge for 1-2 weeks or in the freezer for up to a month.
  7. *Optional – press a mini pretzel into the bottom of each ball before freezing. Dip this end into the chocolate.
  8. *Optional – Sprinkle sea salt on each bite.