This is a variation on my school safe Lara Bars(see previous post). They are raw, vegan, dairy and nut free.
What you need:
1 cup sunflower seeds
1/2 cup shredded unsweetened coconut
Zest of half a line
Juice of half a lime
2 cups pitted dates
2 tbs sunflower seed butter
Prepare a small container (approx 8x8 but can be smaller to get thicker bars). lined with waxed or parchment paper. I use a small rectangular Pyrex dish however I have also used a bread pan, cup cake pan and mini brownie pan to make different sized bars.
In a food processor or one shot blender (I use my Magic Bullet for this part because the sunflower seeds are tiny) chop the sunflower seeds, coconut and lie zest together until you have a crumbly mixture. Put this aside.
In a food processor, pulse the dates until they are puréed and form a ball, then add the sunflower seed butter and pulse until mixed. Sqeeze in the lime juice, pour in the seed and coconut mixture and pulse until all blended together.
Put the mixture into container pressing down and flattening the top. Refrigerate for about an hour. These can be stored in the fridge for about two weeks or out of the fridge for up to 72 hours.
In a food processor or one shot blender (I use my Magic Bullet for this part because the sunflower seeds are tiny) chop the sunflower seeds, coconut and lie zest together until you have a crumbly mixture. Put this aside.
In a food processor, pulse the dates until they are puréed and form a ball, then add the sunflower seed butter and pulse until mixed. Sqeeze in the lime juice, pour in the seed and coconut mixture and pulse until all blended together.
Put the mixture into container pressing down and flattening the top. Refrigerate for about an hour. These can be stored in the fridge for about two weeks or out of the fridge for up to 72 hours.
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