Melt together in a bowl over boiling water the chocolate and half of the seed butter. Add a dash of coconut cream to make the mixture a little easier to stir but not too much or it won't set

Put 1 tbsp of this mix into the bottom of foil cupcake or confectionery cases and let set in the fridge for 30 minutes. You should have half the mix left over for topping

Melt the rest of the seed butter in the microwave, mix in enough icing sugar to satisfy your own taste, let cool a bit then pour on top of the set chocolate. Set in the fridge again

Top with the remaining chocolate /seed butter mix that was left over, you will need to heat again so you can spoon it on top

Make sure you let them set long enough or they won't come out of the cases! I leave mine a good 4 hours just to be sure

Variations are to make a peppermint pattie style thick fondant or caramel layer instead of sunflower seed butter