Melt chocolate bar with 1 tablespoon of coconut oil.
Fill the bottom of 8 cupcake liners with the melted chocolate mixture and refrigerate for 10 min. In a separate boil mix 1 tablespoon of coconut oil with sunflower seed butter (you can substitute sunflower seed butter for any seed or nut butter). Remove cups from the freezer and add one tablespoon of sunflower seed butter mixture to each cup.
Top each cup with the remaining melted dark chocolate mixture to cover the sunflower seed butter.
Place cups in freezer for 15 min. This is a delicious dairy free, allergen friendly Chocolate sunflower seed cup!
Please note that most 85% dark chocolate bars are dairy free but it is always important to make sure to read labels for possible allergens.