These chocolate covered sunflower seeds are a simple and nutritious nut-free treat with a satisfying crunch. They’re perfect for school or work snacks and also make great homemade gifts for any occasion.
Ingredients
I like to use chopped dark chocolate when making these treats, but you can substitute any type of chocolate you prefer. Or if you’d rather skip the step of chopping the dark chocolate, you can substitute chocolate chips instead.
I prefer to use toasted unsalted sunflower seeds in this recipe. You can substitute raw sunflower seeds if you prefer, but I think the toasting process really enhances both the flavor and texture of these treats.
A sprinkle of sea salt enhances the other flavors in this recipe. You can omit the sea salt if you prefer, or substitute another topping such as shredded coconut.
How to make chocolate covered sunflower seeds
Start by adding the chopped dark chocolate to a pan on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pan from the heat.
Add 3/4 cup of toasted sunflower seeds to the pan of melted chocolate (reserve the remaining 2 tablespoons for later). Stir to coat the sunflower seeds completely in the melted chocolate.
Scoop out one heaping teaspoon of the sunflower seed chocolate mixture and place it on a sheet pan lined with parchment paper or a silicone baking mat.
Immediately add a small sprinkle of plain sunflower seeds on top of the chocolate coated sunflower seeds.
Add a small sprinkle of sea salt on top, if desired.
Repeat this process with the rest of the chocolate sunflower seed mixture (you should end up with approximately 20 clusters).
Place the sheet pan of sunflower seed chocolate clusters in the fridge to chill for at least one hour before serving.
Storage
Store these treats in an airtight container in the fridge for up to two weeks, or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
More nut-free chocolate recipes to try
- These sunflower seed butter cookies are chewy and delicious.
- This simple orange chocolate pudding is packed with citrusy flavor.
Chocolate Covered Sunflower Seeds Recipe
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 3/4 cup toasted unsalted, shelled sunflower seeds, plus 2 tablespoons for topping
- 3/4 cup chopped dark chocolate
- Optional topping: sea salt
Instructions
- Add the chopped dark chocolate to a pan on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pan from the heat.
- Add 3/4 cup of toasted sunflower seeds to the pan of melted chocolate (reserve the remaining 2 tablespoons for later).
- Stir to coat the sunflower seeds completely in the melted chocolate.
- Scoop out one heaping teaspoon of the sunflower seed chocolate mixture and place it on a sheet pan lined with parchment paper or a silicone baking mat.
- Immediately add a small sprinkle of plain sunflower seeds on top of the chocolate coated sunflower seeds.
- Add a small sprinkle of sea salt on top, if desired.
- Repeat steps 5-7 with the rest of the chocolate sunflower seed mixture (you should end up with approximately 20 clusters).
- Place the sheet pan of sunflower seed chocolate clusters in the fridge to chill for at least one hour before serving.
Notes
- Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
Nutrition
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