These Sunflower Butter Fudge Hearts (With Chocolate & Sea Salt) combine the best of decadent chocolate with nutritious sunflower seed butter! The sea salt on top makes them perfect for anyone who loves a sweet and salty combo! You only need 5 ingredients.
These hearts make a tasty and festive Valentine’s Day sweet snack, and are all-around allergy-friendly! They’re nut-free given the use of sunflower seed butter, and also vegan and gluten-free!
While I used heart-shaped molds for this recipe (info below!), you don’t have to make them this way! You could also mold them by hand; into hearts, balls, or any other shape you like. They would make fun cake pops too! That being said, the molds that I used and recommend create the ideal thickness for each serving.
These hearts should be stored in the refrigerator, both so that they keep their shape as well as last longer. I also recommend a generous amount of the flaky sea salt on top…The taste will fall flat without it!
If you’re a fan of anything peanut butter + chocolate, these have a similar flavor profile. They’re very fudgy and dense, so a little goes a long way!
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Main Supplies Needed:
- 1 Large + 1 Medium Bowl
- Plastic Wrap (or equivalent)
- A Couple Plates
Servings: 10 Large
Ingredients:
BASE
- 1 Cup Sunflower Seed Butter (I recommend this variety of Sunbutter!)
- 1/2 Cup Dark Maple Syrup
- 2/3 Cup Dutch-Processed Cocoa Powder
TOPPING
- 4-5** oz Semi-Sweet Chocolate Chips/Chunks, melted, drizzled
- Flaky Sea Salt, to taste (a generous amount!)
**Approximately 4 oz total to cover the hearts works great! (I melted approximately 5 oz, which allows for the extra that will drip off/spill during the drizzling!)
Directions:
FORM THE HEARTS
In a large bowl, stir together the sunflower seed butter and the maple syrup until combined
Next, stir in the cocoa powder until combined
Press the dough into the heart-shaped molds, cover with plastic wrap, and refrigerate until the shape is fixed (This will be more or less relevant depending on how warm or cold your kitchen is…They take shape very quickly! Check them after 30 minutes – 1 hour.)
ADD THE TOPPINGS
Once chilled, carefully remove the hearts from the molds and place them on a surface that can fit flat in the refrigerator (such as a couple of plates) and set aside
Melt the chocolate chips/chunks – Add the chocolate chips/chunks into a medium bowl, and microwave them in 20-second increments, stirring in between each, until melted and smooth
Drizzle the hearts with the melted chocolate, then immediately place them back in the fridge to harden (uncovered is okay)
Once the melted chocolate has hardened (it will quickly – within 20 minutes), top the hearts with a sprinkle of flaky sea salt, and store them in an airtight container in the fridge
Enjoy!
