Do you watch The Walking Dead?
I’m TOTALLY hooked.
Very few people watch a show, and then watch a show about a show (The Talking Dead) but it’s true, I’ve been bitten…and I’m totally going as Michonne for Halloween!
Beautiful Goddess Danai Gurira (Michonne)
Halloween is a BIG deal in our home. Since it’s a few days after my daughter’s birthday – it gives us another reason to extend the party!
Since we are an allergen-free household, treats that contain nuts or that are made in facilities with nuts, are completely off limits.
So when we do have sweet treats, we make sure to enjoy them to the fullest!
If you like Resee’s Peanut Butter Cups, you’ll LOVE this allergen-free version.
If you’re up for it this weekend, try making the homemade sunflower seed butter at the end of this recipe. It’s better than most you’ll find in the store, although this brand is very good.
You will need:
1 tablespoon coconut oil
2 cups chocolate chips (use a really good chocolate – I’m using Sunspire but there are others just as good)
3/4 cup sunflower seed butter
mini muffin pan (the pan helps give them shape)
mini foil liners
Melt the coconut oil over low heat, and add the chocolate chips until melted.
Drop a couple of teaspoons of chocolate into your foil liner.
Allow the chocolate to chill for 10 minutes in the refrigerator.
Add the sunflower seed butter (about 1/2 tsp).
Add remaining chocolate to the top.
Once you have all of your cups filled, place the pan in your refrigerator for 15 minutes.
If you have a blender (or food processor) and raw sunflower seeds, you can make sunflower seed butter in less than 5 minutes!
Sunflower Seed Butter Recipe
1 cup unsalted, shelled, roasted sunflower seeds
1/4 tsp salt
1 1/2 tablespoons maple syrup
1 to 2 tablespoons sunflower oil
- Place sunflower seeds and salt in your blender or food processor. Run it on high for 1 to 2 minutes.
- Let the seeds sit for 15 minutes (releases the oils).
- Add sugar and blend for 30 seconds.
- Scrape down the sides of the bowl and let it sit for 1 minute.
- Add the oil a teaspoon at a time until your desired consistency is reached.
To roast sunflower seeds:
Preheat over to 325°F.
Line a cookie sheet with parchment paper.
Spread sunflower seeds on the cookie sheet and roast for 18 to 20 minutes, or until they are light brown.
They will have a slightly nutty smell.
- 1 tablespoon coconut oil
- 2 cups chocolate chips
- 3/4 cup sunflower seed butter
- Melt the coconut oil over low heat, and add the chocolate chips until melted.
- Drop a couple of teaspoons of chocolate into your foil liner.
- Allow the chocolate to chill for 10 minutes in the refrigerator.
- Add the sunflower seed butter (about 1/2 tsp).
- Add remaining chocolate to the top.
- Once you have all of your cups filled, place the pan in your refrigerator for 15 minutes.
Trick or Treat Lavishly:)