3 c at least 70% dark chocolate chips
1 T coconut oil
1 t vanilla
3 T sunflower seed butter
1 t sea salt
1 t coconut oil
¼ c pitted medjool dates
Prepare two standard mini muffin pans with mini muffin liners and set aside.
In a double boiler, add in dark chocolate chips, coconut oil and vanilla.
Melt over a pot of simmering but not boiling hot water til well mixed.
Fill the bottom of each muffin liner with 1-2 t of chocolate mixture. Set aside leftover chocolate to put in top of the cups.
Put the pans in the freezer.
Put sunflower butter, sea salt, coconut oil and dates in food processor or blender til creamy and smooth.
Remove pans form freezer and spoon out 1 t of the mixture onto the chocolate liner.
Spoon out 1-2 t of remaining chocolate to cover each cup.
Place the pans back in the freezer for at least 30 minutes.