Sunflower Slices
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
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
- 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 1/2 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.