Chocolate Sunflower Seed Clusters
A quick and easy treat combining chocolate, sunflower seeds, and optional coconut, perfect for satisfying sweet cravings without the hassle of a big batch.
Servings: 10 clusters
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup sunflower seeds, roasted and salted (or unsalted) (Add extra salt if unsalted)
- 3/4 cup chocolate chips or chopped chocolate (dark or semisweet) Dark chocolate preferred for less sweetness
- 1 to 2 teaspoons coconut oil Optional, for smoother melting
- 1/4 cup unsweetened shredded coconut Optional
- 1 pinch flaky salt or sea salt Highly recommended
- 1/4 teaspoon vanilla Optional for added flavor
- 1/4 teaspoon cinnamon Optional for flavor
- 1 tiny pinch espresso powder Optional for a coffee kick
Instructions
Preparation
- Line a small plate or baking sheet with parchment paper.
- Melt the chocolate in a microwave-safe bowl, using 20 to 30 second bursts and stirring in between. If using coconut oil, add it at the start.
- Stir in the sunflower seeds and coconut (if using) until everything is evenly coated and glossy.
- Scoop small mounds onto the parchment paper, aiming for about 1 to 2 tablespoons each.
- Sprinkle a tiny pinch of salt on top while the chocolate is still soft.
Setting
- Let the clusters set at room temperature for about 45 to 60 minutes, or chill in the fridge for 15 to 20 minutes.
Notes
If your kitchen is warm, the fridge method is best. For a snappier bite, use dark chocolate and let them set at cool room temperature. For a softer bite, use milk chocolate and store them chilled. Store in a sealed container; great at room temp for a couple of days or refrigerated for up to a week.