Chocolate Cupcakes with Sunflower Butter Cups

Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 20 minutes
Total time: 50 minutes

Servings: 12 cupcakes

Ingredients

Chocolate Cupcakes

1 pkg. Simple Mills Chocolate Muffin & Cake Baking Mix
3 organic eggs
1/3 cup Nutiva Coconut Oil with Non-Dairy Butter Flavor
1 Tbsp. vanilla extract
2/3 cup water

Mini Chocolate Sunflower Butter Cups

Frosting

1 pkg. Miss Jones Organic Gluten-Free Frosting
1/4 cup SunButter Sunflower Butter

Instructions

Preheat oven to 350 degrees F. Lightly grease 12-well muffin pan.
In large bowl, whisk together water, eggs, vanilla and oil. Whisk in baking mix until well combined.
Spoon batter into muffin wells, filling each 2/3 full.
Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
On baking sheet, arrange mini paper cups.
In pot over low heat, melt chocolate chips.
In each paper cup, drop one teaspoon chocolate then one teaspoon sunflower seed butter. Top cups with another teaspoon of chocolate, covering filling completely.
Refrigerate 20 minutes.
In bowl, stir packaged frosting until smooth. Stir in sunflower seed butter and mix thoroughly. Transfer to piping bag or plastic sandwich bag with corner cut off. Frost cupcakes.
Cut each chocolate cup into pieces and arrange on frosted cupcakes.

SunButter Thai Chicken Pizza

Serves: 4-6

Ingredients:

1 (9 to 10-inch) gluten-free pizza crust

SunButter Thai Sauce:

1 tablespoon buttery coconut oil

2 cloves garlic, minced or finely grated

2 teaspoons finely grated fresh ginger

1/2 cup SunButter, I use organic no sugar or salt added

1/4 cup water

2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)

1 tablespoon Bragg apple cider vinegar

Dash turmeric

3 tablespoons honey

2 tablespoons Carbone marinara

Juice of 1 lime

1/2 teaspoon red pepper flakes (more of less depending on the heat level you like)

Other:

1 tablespoon olive oil

1 small chicken breast, cut into 1/2-inch cubes

Dash of turmeric

Dash of paprika

3 tablespoons carbone marinara sauce

1/2 teaspoon garlic salt

3/4 cup grated mozzarella cheese, can be vegan or use organic grass-fed.

1/8 red onion sliced thinly

1/2 cup fresh cilantro leaves

Actions:

1. Heat oven to 400°F. Bake the pizza crust for 10 minutes.

2. In a saucepan, combine all the sauce ingredients. Cook over medium heat, stirring until everything is melted together.

3. Heat the oil in a large skillet over medium-high heat. Add the chicken, turmeric, paprika, garlic salt and cook for 5 minutes. Then add half the SunButter sauce and cook for another minute, making sure the sauce fully coats the chicken.

4. Spread a layer of tomato sauce over the pizza. And then the rest of the Thai sauce over the dough. Top with cheese, the chicken, and red onion. Bake for 10-12 minutes or until the cheese has melted and the crust is done. Top with fresh cilantro leaves and serve.