Blend sunflower butter and non-dairy butter until creamy

Add powdered sugar and vanilla to sunflower butter mixture

Beat until it looks smooth

Cover a cookie sheet with aluminum foil or waxed paper

Scoop out balls of sunflower butter mixture

Roll between your palms to get them round

Place on the cookie sheet and freeze for 30 minutes

Place the white chocolate in a microwave-safe bowl

Microwave until melted

Stir thoroughly until it is smooth

Dip balls into the white chocolate

Return it to the cookie sheet

Dip the rest

While white chocolate is still warm on candy, place one brown candy coated chocolate in the center

Let cool again

Decorate with red frosting for veins