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.
- 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 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.