Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using homemade marshmallows or if the sugar-free marshmallows are too big, cut into smaller pieces.
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Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using homemade marshmallows or if the sugar-free marshmallows are too big, cut into smaller pieces.
Step 2Place the sunflower seeds in a baking tray and transfer into the oven. Bake for 25 to 30 minutes, rotating the tray halfway for even baking. Once roasted, remove from the oven and set aside and let it cool down completely.
Step 3Meanwhile, melt the sugar-free milk chocolate bar (or chips) and cacao butter (or coconut oil) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool down to room temperature.
Step 4When cool but still runny, add the roasted and cooled sunflower seeds.
Step 5Add the sugar-free marshmallows and stir to combine until completely covered in chocolate.
Step 6Line a tray with parchment paper. Using a spoon, create 12 clusters. Transfer into the fridge to set for 30 minutes.
Step 7Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Clusters made with cacao butter will be stable at room temperature but will melt if using coconut oil.