A few months ago I stopped eating nuts (almost drove me nuts) as part of an anti-inflammatory diet. One of the best parts of that experience, in addition to assuaging frequent migraines, was discovering sunflower seed butter. I now prefer it to peanut butter, hazelnut butter, and even almond butter. So far I have tasted three different brands from the store and found that Sunbutter is the sweetest (I inevitably added honey to the other two).
The following recipe is a combination of several allergen-free “rice crispy” recipes that are made with sunflower butter. This time I decided to mold them into cups that could be easily wrapped up in cupcake papers for individual treats. They are easier to make (if that’s possible) than traditional marshmallow crispies, vegan-friendly, and taste a bit like Scotcheroos.
Makes 12 Sunbutter Crispy Cups
3 cups crisp rice cereal
1/2 cup sunflower butter
1/2 cup brown rice syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
optional: 1/4 cup of mix-ins (chocolate covered sunflower seeds, dried fruit, etc.)
Grease muffin tins or pan with butter, oil, or spray.
Melt the sunflower butter and brown rice syrup over the stovetop, fire, or in the microwave. Add the vanilla & salt until well combined.
Mix in the remaining ingredients and stir until well combined. Press firmly into your pan or muffin cups with a spatula, icy fingers, or greasy spoon.
Place the dish in the freezer or on ice for 30 minutes or so. Pop out when ready to eat.
I’ve added this recipe to my list of no-bake sweet treats to make while camping!