Sun Butter Caramel Cups

Into a blender or food processor add the sunflower seeds, coconut oil, honey and protein powder. Blend until a paste or butter forms. (I have a very cheap tiny food processor and this took me about 10 minutes, running 2 minutes at a time.)

Line a 12 count standard size muffin tin or 24 count mini muffin tin with liners and set aside.

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).

Spoon a small amount of chocolate into the muffin tins, just enough to cover the bottom. Place the pan in the freezer for a few minutes for the chocolate to set.

When the chocolate has set, remove pan from freezer and top each cup with a teaspoon or so of sun butter.

Slowly melt the caramels in a microwavable bowl, just like you did with the chocolate. Top the chocolate and sun butter with a layer of caramel. Top with a pinch of sea salt if desired.

Melt the rest of the chocolate and top with a small spoonful of chocolate to complete the cups. Store in the fridge or freezer.