Sunflower Butter and Chocolate Balls

One of my sons is allergic to peanut butter and made the comment that he had never tasted my favorite combination of peanut butter and chocolate, so I decided to make him some “peanut butter” balls with his sunflower butter.  You can use peanut butter or any nut butter of your choice in this recipe.

Ingredients:

1 cup confectioners’ sugar

½ cup sunflower butter (or nut butter of your choice)

4 tablespoons unsalted butter divided at room temperature

1 teaspoon vanilla extract

¼ teaspoon salt

6 ounces semi-sweet chocolate chips

Directions:

1. Add sugar, sunflower butter, 2 tablespoons of butter, salt, and vanilla extract to a stand mixer.  Mix on medium until creamy.
2. Line a small baking sheet with parchment paper.
3. Use a small cookie scooper or spoon to form balls.
4. Freeze balls for 15 minutes until firm.
5. Add chocolate and butter to a microwavable safe dish.  Heat in 30 second intervals stirring in between until melted.
6. Roll the peanut butter balls in the chocolate mixture one at a time until coated.
7. Place chocolate balls back on the parchment paper and refrigerate for an hour until set.
8. Store in the refrigerator in an air-tight container.