Sun Butter Caramel Cups

Directions

1. 1
   Into a blender or food processor add the sunflower seeds, coconut oil, honey and protein powder.
2. 2
   Blend until a paste or butter forms.
3. 3
   (I have a very cheap tiny food processor and this took me about 10 minutes, running 2 minutes at a time.)
4. 4
   Line a 12 count standard size muffin tin or 24 count mini muffin tin with liners and set aside.
5. 5
   Slowly melt half the chocolate in a microwavable bowl (heat for 1 minute at 50% power, stir, then heat again for another minute or until smooth).
6. 6
   Spoon a small amount of chocolate into the muffin tins, just enough to cover the bottom.
7. 7
   Place the pan in the freezer for a few minutes for the chocolate to set.
8. 8
   When the chocolate has set, remove pan from freezer and top each cup with a teaspoon or so of sun butter.
9. 9
   Slowly melt the caramels in a microwavable bowl, just like you did with the chocolate.
10. 10
    Top the chocolate and sun butter with a layer of caramel.
11. 11
    Top with a pinch of sea salt if desired.
12. 12
    Melt the rest of the chocolate and top with a small spoonful of chocolate to complete the cups.
13. 13
    Store in the fridge or freezer.