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Pour chocolate chips and shortening in a microwave safe bowl.
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Microwave on high at 30 second intervals, stirring well in between until chocolate is smooth. (Alternately, you can place chocolate and shortening in a double boiler on the stove-top and melt that way)
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Using a teaspoon, scoop melted chocolate and ease into mini muffin cups or molds. I used a mini-spatula to help ease the chocolate into the molds.
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Once all molds are done, prepare the sunflower seed butter mixture.
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In a small microwave safe bowl, mix the Sunbutter with the sugars. Microwave on high for 30 second intervals (I did three) stirring in between so that the mixture is warm as easy to work with.
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Scoop a teaspoonful of the sunbutter mixture into your hand, roll into a ball, gently flatten and place on top of the chocolate in the molds, gently pressing into place.
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Place another layer of chocolate, one teaspoon per each mold, on top of the Sunbutter. (You may want to microwave again for 30 seconds or so to soften the chocolate.)
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When all molds are done, gently place in refrigerator to harden-about 20 minutes.