Sunbutter Stuffed Chocolate Strawberries

This post has been sponsored by Sunbutter Sunflower Seed Butter

If baking cookies is not your jam this holiday, there’s no need to stress over what to make. I made this delicious creation because it looks festive, can be served simply as shown or dressed up, and is a fun confectionary project to do with little hands in the kitchen. It’s made even easier with the new Chocolate Sunbutter On the Go Pouches which act like a pastry bag when you need them to!

If you are putting together a dessert bar or a cookie box, throwing in a fresh fruit-based option is a good idea to balance out the sweetness of other baked goods like cookies and cakes. Strawberries add a pop of colour when sliced open, and a burst of refreshing flavour.

It’s funny how recipes evolve over time; I first thought up the idea of Sunbutter stuffed strawberries when I became pregnant and craved Sunbutter 24/7. I was going through jars and jars of it, and at the same time eating many pints of fresh berries every week. I started piling it all on the same plate and using the fresh strawberries to greedily scoop up big dollops of Sunny B. It was a match made in heaven.

Chocolate strawberries are a good idea any time of year, not just on Valentine’s Day. It’s a treat that everyone is happy to receive or see on the dessert table. This version takes it up a notch in flavour and texture.

Recipe notes:

Why pat the berries dry? After washing the berries, they must be completely dried before moving forward with the recipe. This is for a reason. Chocolate will not stick to wet berries and will just peel and crumble off as it dries. It will also cause the bowl of melted chocolate to curdle.
Why freeze the berries? Strawberries can easily be dipped into chocolate without being frozen, however once the Sunbutter is added to the centers it can easily drip out into the melted chocolate, making it difficult to maneuver. A quick freeze firms up the Sunbutter and makes the process much easier to follow.
Coat the filled strawberries in chocolate one by one. Don’t dump the whole bunch, or even a few at a time, into the chocolate and think you can stir it around to save time. The berries are frozen and will cool the chocolate too quickly, making it harden prematurely. Basically, dip them one at a time in order to avoid a total mess!

Sunbutter Stuffed Chocolate Strawberries

1/2 pint fresh strawberries
2 individual pouches of Sunbutter Chocolate On the Go
3 cups allergy free chocolate chips
Optional: festive sprinkles or frosting for decoration

How to make Sunbutter Stuffed Chocolate Strawberries

Wash the strawberries and dry them thoroughly with either a clean kitchen towel or paper towels.
Pull the leaves off the strawberries and discard, then use a paring knife to cut out the stem of the berry. Try to cut a deep hole if possible as that will hold more Sunbutter, but donèt make the hole very wide. It may take a few practice tries to get this just right!
Cut the corner off of the Sunbutter pouches and use it like a pastry bag to squeeze the sunflower seed butter into the hulled strawberries. Place the filled berries on a parchment-lined tray and freeze for 20 minutes.
While the berries are freezing, melt the chocolate either in a double boiler or the microwave.
Pull the frozen berries out of the freezer and get ready to work quickly. Drop each one into the chocolate, swirl it around with a fork so it is well coated, then scoop it out with the flat bottom of the berry resting on the prongs of the fork. Use a knife to slide it quickly and gently back onto the parchment. They should be standing up like trees. Repeat this for every berry.
Place the tray back into the freezer and let set for 20 - 30 minutes. Or chill them in the fridge for an hour. Once they have set, place each one into a paper muffin liner. Take them out of the fridge 20 - 30 minutes before serving.

Makes 8 - 12 pieces depending on the size of the strawberry