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.
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.
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 ;) )
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.
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?).
A super easy nut-free vegan dessert that's made from a combination of sunflower seed butter and a "funfetti" of seeds.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Slices
- Method: No-Bake
- Cuisine: Dessert
- ½ cup sunflower seeds
- 2 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 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)
- 3 tbsp more mixed seeds
- 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.
- 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.
- Freeze for 4-5 hours or overnight. Slice, and enjoy! Keep leftovers frozen.
Francien Daniels-Webb says
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 🙏
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 :)
I unfortunately cannot eat fruit, do you have a suggestion for an alternative to dates in the base that is not fruit?
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!
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!
Hi Elaine. Thanks so much for the amazing feedback! I'm so happy to hear you're having fun with these recipes.
Lisa Marie says
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.
I think unsalted works better here as it'll be a bit more challenging to adjust the sweet/salty balance in the recipe otherwise.
Elissa Fuchs says
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!
That sounds like a wonderful swap :) Thanks for sharing!
How delicious and gorgeous looking, Audrey!
Thanks so much, Natalia :)
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".
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.