Ingredients:
16 oz sunflower butter
16 oz corn-free powdered sugar
1 cup soy-free vegan butter
Directions: using a kitchen-aid mixer combine the above ingredients. Using a melon scoop, scoop balls, placing on parchment paper and refrigerate for 30 minutes
2 packages of allergen free chocolate chips (Walmart sells them)
2 TBS soy-free vegan butter
Directions: combine the chips and oil and microwave, stirring every 30 seconds until melted.
Dip the chilled nut butter balls in the chocolate until covered, return to the lined baking sheet. Refrigerate or freeze until the chocolate is hard.
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