These little beauties are the inspiration of my little lovely niece, and from a recipe by The Unconventional Baker which I adapted. Plant based, Nut Free Sunflower Fudge bars with a nod to keto and paleo snacking by chance
You see, ever since Hana was born, I wanted to make her treats, share my love of baking and cooking, but she has an allergy in which makes me quite terrified at the possibility of cross contamination, of nuts. Which lets face it, in plant based cooking, are often everywhere. So I just never really have. I want to change this.
These No nut slices solve a problem for those looking for something with a nut butter feel and benefit, without the allergens often present and perhaps even the inflammation. WHat’s even better is that we can take it one step further and say that these are Keto and Paleo friendly, and is essentially a superfood fuel that is not only going to be allergen friendly but pack in nutrient dense fats, minerals and maybe even a few adaptogens.
Does any of this matter?
No. Because they are delicious and as always, nutrition is never sacrificed. Having your cake and eating it too.
You do not have to add in any adaptogens, they will not change the feel or taste of the recipe… but looking for a place to add in some of those powders, maybe this is just the place.
So Hana, even though I have yet to bring these to you, they are for you, and inspired by you.
Health, love, and nom nom’s
Kate
PS. PREP hack… make this batch as a double and store in the freezer for your on the guy healthy moves. Believe me, it helps.
RECIPE
INGREDIENTS
Base
- 1/2 cup sunflower seeds
- 1/4 cup coconut flour
- 1.5-2 tbls coconut oil
- 2 tbls maple syrup
- 2 tbls flax seeds
- 1 tsp maca *optional
- 1 tsp Cordyceps * optional
Filling
- 2 tbls tahini
- 1/2 cup sunbutter
- 1/4 cup coconut oil
- 2 tsp vanilla
- 2 dates
- 1 tbls maple syrup
- himilayan Salt
- toppings (hemp, chia, pumpkin, sunflower seeds)
METHOD
This is an easy p recipe, guys.
In your food processor or blender, add all the ingredients to your vitamin and blend or pulse until a “dough” comes together
Line a small rectangle pan with parchment and press the dough to create the bottom layer. You could even do this in muffin tins as well!
Put in the fridge while you work on the filling.
Next up, blend all your ingredients in the same ways as the base, but making sure to blend until nice a smooth. Taste and add a pinch of salt.
Pour the filling cream into the pan or muffin tins.
Allow to set for maybe five minutes and then sprinkle your toppings. You can get creative, the options are endless. But at the end of the day, these goodies are healthy fat and could be protein packed.
Sprinkle one last final pass of Himalayan salt and allow to rest and set in the fridge and enjoy when firmed up.
You can store in the freezer or in the fridge for more immediate consumption.
