Valentine’s Day Candygram

Ingredients:

• 12 Free2b Dark Chocolate Sunflower Butter Cups, divided
• ¼ C. Vanilla Frosting (see below)
• 1-2 Tbsp. Cocoa Nibs
• 1-2 Tbsp. Ground Cinnamon
• 1-2 Tbsp. Cocoa Powder
• 1-2 Tbsp. Ground Freeze-dried Raspberries

 Vanilla Frosting

• ½ Soy-free Vegan Butter, softened
• 2 ½ C. Corn-free Powdered Sugar, plus more for garnish
• 3 Tbsp. Rice Milk
• 1 tsp. Vanilla Extract

 Directions:

1. Make the vanilla frosting. In a mixing bowl, beat together ½ C. soy-free vegan butter and corn-free powdered sugar. Add the rice milk and vanilla and whisk to incorporate.
2. Place ¼ C. frosting in a plastic sandwich bag and snip the tip to create a circular opening.
3. Melt four Dark Chocolate Sun Cups over a double boiler and whisk until smooth. Pour the chocolate into another plastic sandwich bag and snip the tip.
4. Decorate the Sun Cups as desired with piped frosting, melted chocolate and cocoa nibs. Additionally, a heart-shaped stencil may be used to dust the surfaces with cocoa powder, ground cinnamon or ground freeze-dried raspberries.