• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Other Slices

    Sunflower Slices

    Published: Jan 20, 2018 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    So I've come to the conclusion that when you need a super quick nut-free dessert, all you have to do is use every seed available in your pantry! ;)  Honestly, grab whatever you've got and you're halfway there for these sunflower slices.

    gluten-free vegan cake made with sunflower seeds

    That's basically what I did the other day, and although the array of seed "funfetti" may seem a little heavy handed at first, the resulting dessert slices turned out absolutely amazing -- soft and chewy on the inside, with a nice crunch and snap from the topping. Delicious and super easy to make.

    sunflower seed cake topped with various seeds

    The sunflower butter filling base, when combined with coconut sugar and maple syrup almost pushes this into halva territory -- sweet, rich, and very flavorful, and packed with the goodness of a multitude of seeds.

    And speaking of this multitude, I think the add-in and topping seeds can totally be a combination of your choosing, because unless:

    a) you have a crazy pantry like mine with a little bit of everything in it (if that's you, then this dessert is a good way to get rid of all kinds of bits and bobs and tiny leftover amounts of things ;) )

    OR

    b) you have an amazing bulk shop nearby where you can pick out a bit of everything

    you could definitely go broke buying pre-packaged seeds of every kind just to make this dessert!

    So the conclusion here is to use a combination of whatever seeds you've got on hand or buy a few kinds to work with. I used a mix of : sunflower, pumpkin, black and white sesame as my main stars (think chewy and flavorful), and a hint of chia, flax, poppy, and hemp seeds as a bonus (crunchy and add a dose of goodness). A trail-mix of your choice could work well too.

    slices of vegan nut-free dessert bars made from seeds

    For another variation of this dessert, you can even skip the base and make just the filling & topping. This will give you a more fudge-like end product.

    P.S. I reckon this dessert could be made raw as well, but I've yet to see a raw sunflower seed butter on the market (have you?).

    no-bake nut-free dessert slices with pumpkin seeds sunflower seeds black and white sesame

    Print

    Sunflower Slices

    sunflower seed cake topped with various seeds
    Print Recipe

    ★★★★★

    5 from 3 reviews

    A super easy nut-free vegan dessert that's made from a combination of sunflower seed butter and a "funfetti" of seeds.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings
    • Category: Slices
    • Method: No-Bake
    • Cuisine: Dessert

    Ingredients

    Base:

    • ½ cup sunflower seeds
    • 2 soft medjool dates, pitted
    • 1 tbsp maple syrup
    • 1 tbsp coconut oil

    Filling:

    • 6 tbsp sunflower seed butter
    • 3 tbsp maple syrup
    • 2 tbsp coconut sugar
    • 2 tbsp coconut oil
    • 1 tsp pure vanilla extract
    • ¼ tsp salt
    • ½ cup mixed seeds (I used a combination of pumpkin seeds, sunflower seeds, chia, flax, hemp, and poppy seeds)

    Topping:

    • 3 tbsp more mixed seeds

    Instructions

    1. Process all base ingredient in a food processor into a crumbly sticky consistency. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5"). Freeze while working on the next step.
    2. Make sure all filling ingredients are room temperature. Process all filling ingredients, except the ½ cup of seeds, into a smooth creamy consistency. Add the seeds and pulse briefly to incorporate them into the filling (be careful not to over-blend). Transfer the mixture over the prepared crust. Smooth out the top and sprinkle with topping seeds.
    3. Freeze for 4-5 hours or overnight. Slice, and enjoy! Keep leftovers frozen.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Other Slices

    • Sunflower and Chia Seed Bars
    • Sesame Chia Seed Bars
    • Raw Blueberry Crumble Cheesecake Bars
    • Sticky Apricot Jam Bars

    Reader Interactions

    Comments

    1. Francien Daniels-Webb says

      December 14, 2022 at 7:17 am

      Where can I buy that butter never heard of it before would suit me a gluten, lactose and caffeine intolerant old lady 👵!
      I am also after a recipe using pistachios, shredded coconut, pepitas or maybe sunflower should have taken a photo it would have latest longer then my memory.
      I am on the FODMAP ‘diet’ one of my issues is fermentation or brewers gut and chronic IBS for more then 25 years now.
      Cashews are out of course as are dates which spoil my easiest to make guilt free chocolate balls. It takes seconds in my Thermomix.
      Thank you 🙏
      Francien

      ★★★★★

      Reply
      • Audrey says

        January 04, 2023 at 5:08 pm

        Hey Francien. It's just like peanut butter or almond butter, but made of sunflower seeds. Many health food shops or the "natural aisle" of grocery stores carry it :)

        Reply
    2. Becca says

      July 27, 2022 at 12:23 pm

      Hello Audrey,
      I unfortunately cannot eat fruit, do you have a suggestion for an alternative to dates in the base that is not fruit?

      Reply
      • Audrey says

        July 27, 2022 at 2:07 pm

        Hi Becca. The dates in this case add a bit of sweetness, act as a binder, and add a touch of chewiness to the crust. But they are not essential to the recipe. You can just use a touch more maple syrup (or coconut sugar) and a touch more coconut oil and omit the dates, and you should be good to go :) Enjoy!

        Reply
    3. elaine says

      August 25, 2018 at 1:09 pm

      Turned out amazing and they look so pretty too. Love the combination of different seeds. Thank you so much for sharing your amazing recipes. Also made your hemp bars dipped in chocolate. Love impressing my non vegan friends with your recipes. And they always turn out like your photos!

      ★★★★★

      Reply
      • Audrey says

        July 27, 2022 at 2:08 pm

        Hi Elaine. Thanks so much for the amazing feedback! I'm so happy to hear you're having fun with these recipes.

        Reply
    4. Lisa Marie says

      July 24, 2018 at 4:15 pm

      Hello there! Do you use SALTED sunflower seeds for the base or UNSALTED? Same question applies to the varietal seed topping - SALTED or UNSALTED? Or is that simply depend on one's palate / preference? Thank you kindly.

      Reply
      • Audrey says

        July 27, 2022 at 2:10 pm

        I think unsalted works better here as it'll be a bit more challenging to adjust the sweet/salty balance in the recipe otherwise.

        Reply
    5. Elissa Fuchs says

      January 25, 2018 at 4:26 pm

      On to my second batch. I did not have sunflower butter and substituted Tahini and Cashew butter . The cool smooth of the butters combined with the crunch of the diverse group of seeds is that good!

      Reply
      • Audrey says

        February 06, 2018 at 1:20 am

        That sounds like a wonderful swap :) Thanks for sharing!

        Reply
    6. Natalia says

      January 21, 2018 at 5:20 am

      How delicious and gorgeous looking, Audrey!

      ★★★★★

      Reply
      • Audrey says

        January 31, 2018 at 12:48 am

        Thanks so much, Natalia :)

        Reply
    7. Brenda says

      January 20, 2018 at 3:40 pm

      Those slices look pretty darn yummy, I think I will have to try those! My sister is a raw vegan and she makes her own sunflower seed butter by grinding the seeds up in the vitamix... so I think you could totally do this "raw".

      Reply
      • Audrey says

        January 31, 2018 at 12:46 am

        Ah, awesome. I figured some people must make a raw version. I make my own nut and seed butters, but I usually toast the sunflower seeds for mine. I've not seen a raw version for sale yet, so wasn't sure if others making this not from scratch would be able to find it. But making your own is definitely a good option.

        Enjoy! :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker