Intolerances: Fructose, Gluten, Soy
Dark chocolate and sea salt. It’s a rich and decadent bite that is sure to curb your chocolate craving.

I love dark chocolate. I love dark chocolate and sea salt. Although I am not much of a dessert person, it is by far my favorite sweet treat. I don’t need much, just a couple of bites to hit the spot. When my sister-in-law introduced me to the 88 acres dark chocolate sunflower butter, my heart skipped a beat. I knew that I had to come up with a dessert.

Serve With:

• Coffee
• Brunch
• Wine (for those that can enjoy it)

What you need:

• Dark Chocolate Sunflower Seed Butter 
• Oats, Gluten Free
• Rice Krispies
• Vanilla Extract
• Vanilla Syrup
• Chia Seeds
• Flax Seeds
• Sea Salt
• Bittersweet Chocolate Chips (or your favorite)
• Mixing Bowl and Spatula
• Parchment Paper
• Baking Sheet
• Bowl and Spoon

The Inside Bite

The first part of this recipe is a breeze. In a mixing bowl, you will want to add the sunflower butter, along with the oats, Rice Krispies, chia seeds, flax seeds, vanilla syrup and vanilla. Please note that the vanilla syrup isn’t inexpensive, but you will find plenty of uses for it (french toast, pancakes, coffee, etc.). If you don’t have a fructose allergy, you could certainly replace the vanilla syrup with maple syrup or honey. Mix together, cover with plastic wrap and place in the refrigerator. Let the mixture chill for 30 minutes to an hour. If you don’t let it chill, it will be extremely difficult to make structured bites.

Once the mixture has chilled, it is time to create the bites. Grab a baking sheet and line it with parchment paper. Using a spoon, cookie scoop, melon baller, etc., create bite size balls. In the photo below, I have used a medium sized scoop, but I have made these smaller for a true 1-bite treat. Place the balls on the parchment paper and them back into the fridge to chill. Again, I like to chill these for at least 30 minutes.

Now, the final step. In a microwave safe bowl, add your chocolate chips. Place the bowl in the microwave and heat for 2-3 minutes on medium power. Stir the mixture every 30 seconds to a minute. Keep an eye on the mixture and remove once the chocolate is melted and glossy.

Pull out the bites and start dipping them in chocolate. There are a few ways to do this – you can use a spoon to dunk them, use a wooden skewer to spear and dunk or just use your hands. I like to dip some of the bites so that they are fully covered, but I will also dip them so only half is covered. Place the bite back on the parchment paper and sprinkle with flaky sea salt. When all of the bites have been dunked, it is time for the final chill. Place the pan back in the fridge for another 15-30 minutes for the chocolate to fully set.