Recipe time: 45 minutes.

(Gathering supplies before cooking will reduce overall time.)

Servings: 15 (2 pieces per serving)

Calling All Chocolate Lovers!

These sunflower butter cups will satisfy your chocolate cravings without leaving you feeling guilty. This chocolate is free of milk and high-fructose corn syrup (as is found in most commercial milk chocolate), and each piece is about 50 calories.

Coconut oil also has great health benefits; it’s a medium-chain fatty acid (MCFA) and the benefit of these MCFA’s is that they are easily digestible. They are readily used for energy and not easily stored as fat. Coconut oil also contains lauric acid which fights harmful bacteria and viruses. Eat chocolate and boost your immunity!

Hemp seeds are very nutritional as well. They are high in Gamma-Linolenic acid (GLA) which have been known to help with PMS symptoms. Love your chocolate and let your chocolate love you back!


  • ½ cup Organic Coconut Oil (Unrefined, Cold Pressed)
  • 1 cup Organic Cacao Powder
  • 4 Tbsp Raw Honey or Stevia drops equivalent
  • ½ tsp Cinnamon ground
  • 2 Tbsp Sunflower Butter
  • 2 Tbsp Hemp Hearts (These are the inside nutty bits of hemp seeds)
  • ½ tsp Sea Salt or Himalayan Salt


Items needed:

  • Small Sauce Pot
  • Plastic or Silicone Candy Molds
  • 2 Small Spoons
  • Whisk
  • Spatula
  • Small Mixing Bowl


  1. In a small sauce pot, add coconut oil. Turn heat to low and melt.
  2. Once melted, add cacao and whisk until thoroughly mixed and the chocolate has a glossy sheen. Turn heat off.
  3. Add cinnamon, honey (or stevia), and sea salt. Stir and taste for desired sweetness.
  4. Using a small spoon, fill just bottom of the candy mold with chocolate, approximately 1/3rd. (This will act as the base of the chocolates to add the filling later.)
  5. Put the mold in the freezer to set. About 10 minutes.


Now let’s make the Filling!

  1. In a small mixing bowl, add the sunflower butter and hemp seeds. Stir with a small spoon. Set aside.
  2. Once the chocolate in the molds are hard to the touch, take them out of the freezer and let’s add the filling.
  3. Scoop about a ½ teaspoon dollop of the sunflower mixture and add it to the middle of each of the candy molds (½ teaspoon is an approximation. You want to be able to fill the sides with chocolate to encase the sunflower butter).
  4. Fill the tops of the candies with chocolate and set again in the freezer.
  5. Once hardened, just pop them out of the mold and you’re done.
  6. You can store them in the fridge. Because they are made with coconut oil they will melt if left at room temp.

Buon appetito!