Makes about 151/2 cup rice or maple syrup, raw honey or coconut nectar
1/4 cup raw cacao powder
1/4 cup coconut oil or cacao butter
1/2 cup organic peanut butter, or any nut or seed butter
1/4 teaspoon sea salt
1 cup sunflower seeds
1 1/4 cup chopped organic dry roasted, salted peanuts – or any nut
Line a large baking tray with a wax paper.
In a small saucepan over a low heat, combine the sweetener, cacao powder, and coconut oil. Stir until they’ve melted together. The mixture will be very thick. Remove pan from the heat and stir in the peanut butter and salt. Combine well.
Add the sunflower seeds and peanuts, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Using two spoons, drop about 1 1/2 tbsp of the yummy mixture into small piles on the baking tray.
Transfer cookies to the refrigerator and allow to set, about 1 hour. (Or 20 mins in the freezer)
Serve and eat straight away to avoid the chocolate from melting. Store clusters in the refrigerator (covered) for up to 7 days.
Of course you can add organic dried fruit and/or coconut flakes, or hemp and chis seeds if you like. #SunflowerWeek #Janellapurcell
*Looking for nut free version? Try using sunflower seed butter and all sunflower seeds.
