Desserts

Sunflowerbutter chia cups

Name: Sunflowerbutter chia cups
Prep time: 25 min
Total time: 25 min
Ingredients: 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 chia seeds; ½ tsp Rapunzel Bourbon vanilla powder; ½ tsp Rapunzel Atlantic sea salt fine; 1 tbs Rapunzel sunflower kernels; 40 g melted Rapunzel semisweet couverture, HAND IN HAND; 1 tsp chia seeds

Ellen Panescu

25 Min.

Only 1 portion

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

250 g Sunflower kernels
100 ml Canola oil virgin
3 Coconut oil virgin HIH
3 Coconut blossom syrup
1 tsp chia seeds
1 Bourbon vanilla powder HIH
1 tsp Rapunzel Atlantic sea salt fine
1 Sunflower kernels
40 g melted Rapunzel semisweet couverture, HAND IN HAND
1 tsp chia seeds

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Sunflower kernels

Coconut oil virgin HIH

Coconut blossom syrup

Bourbon vanilla powder HIH

Atlantic sea salt fine