Chocolate Sunbutter Balls
Prep time: 
Total time: 
Serves: 40 pce
For the Inside:
  • 1 c Sunflower Seed Butter (Sunbutter)
  • ½ c Coconut Manna/Butter
  • 1 Tbsp Extra Virgin Coconut Oil
  • 12 Medjool Dates, pitted and at room temperature
  • ½ tsp Vanilla Bean Powder
  • ¼ tsp Sea(weed) Salt
  • ½ c Raw Buckwheat Groats
For the Outside:
  • 200 g Dark Chocolate (70% +)
  • ¼ c Extra Virgin Coconut Oil
  1. In a food processor, blend together the sunbutter, coconut butter, coconut oil, dates, vanilla and salt until smooth.
  2. Transfer contents to a bowl and stir in the buckwheat until evenly distributed.
  3. Shape the mixture into balls using a ½ ounce ice cream scoop or a spoon and spread out on a parchment-lined baking sheet or dish that will fit in your fridge.
  4. Refrigerate for an hour or more.
  5. Fill a pot with the an inch or two of water and bring to a simmer.
  6. In a heat proof bowl, put the chocolate and coconut oil, and place on top of the pot of simmering water.
  7. Using a whisk or a spatula, stir the chocolate and oil to blend them together as they melt.
  8. Once melted, take the bowl off of the heat and allow to cool for a few minutes
  9. Pull the chilled balls out of the fridge and one a a time, drop into the chocolate, coat well and lift out, using a fork to drain off the excess chocolate and place back on the parchment-lined sheet.
  10. Enjoy once cooled or chill in the fridge before transferring to a freezer-safe container.
  11. Store in the fridge or freezer.
Recipe by The Crushing Cancer Kitchen at