Edible Monster Eyes
  • ½ cup smooth sunflower butter
  • 3 tbsp non-dairy butter
  • 1 ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 6 oz. white chocolate chips
  • ¼ cup brown allergy safe candy coated chocolate
  • Red decorating frosting
  1. Blend sunflower butter and non-dairy butter until creamy
  2. Add powdered sugar and vanilla to sunflower butter mixture
  3. Beat until it looks smooth
  4. Cover a cookie sheet with aluminum foil or waxed paper
  5. Scoop out balls of sunflower butter mixture
  6. Roll between your palms to get them round
  7. Place on the cookie sheet and freeze for 30 minutes
  8. Place the white chocolate in a microwave-safe bowl
  9. Microwave until melted
  10. Stir thoroughly until it is smooth
  11. Dip balls into the white chocolate
  12. Return it to the cookie sheet
  13. Dip the rest
  14. While white chocolate is still warm on candy, place one brown candy coated chocolate in the center
  15. Let cool again
  16. Decorate with red frosting for veins
Recipe by sloCooking at http://slocooking.net/2018/10/11/edible-monster-eyes/