So I’ve had a jar of sunflower seed butter in my pantry for a while now. And the truth is, I’m just not crazy about the flavor on it’s own. But I can’t stand for food to go to waste, so I’ve kind of, every once in a while, been thinking about what to do with it. I mean, I’m not losing sleep over it, but when I see it face to face in my fridge as I rummage through the shelf it’s on looking for something else, I do stop and say “Dang. You still here?”
When I came across this recipe recently, the lightbulb went off and I had to try it with the sunflower butter. Honestly, I was thinking the results would be, well, yucky. But it wasn’t. At all.
In fact, I loved it, and more surprisingly, my super picky grandson loved it, and even more surprisingly than that, my husband loved it and keeps asking for more.
This fills up my chocolate junk food cravings, while still allowing me to eat clean and healthy. (As long as I don’t eat half the pan. I might have once.)
It gives my 7 year old grandson a much healthier alternative to store bought candy bars.
And it gives my husband a good dose of medium chain triglycerides from the coconut oil, because he read an article the other day on brain health and all I hear now, is “Lorie, I need those MCTs, get me those MCTs, Lorie, Lorie, Lorie, are you listening, Lorie?”
He has them now, in delicious, fudgy little squares. Because his wife excels at life.
Best of all, I cannot believe how easy this recipe is. Anyone can do it!
- –I would not use a pan bigger than an 8 x 8 because then the squares would be really thin. This is fudge, not bark. But bark is an idea too. *The wheels, they are a turnin’*
- To make it the healthiest it can be, use all organic ingredients.
- I would think that you could easily substitute cocoa powder for the cacao powder without any noticeable difference, but I haven’t personally tried it.
- I think this is yummy at room temperature, but it’s good also straight out of the fridge. But you will want to store it in the fridge or freezer because it gets melty.
- If you don’t have fleur de sel, just use whatever kind of flaky sea salt you want. Just eyeball the sprinkling on top.
- My sunflower butter was pretty solid, so it took a few minutes of whisking to get it smooth.
Here’s the recipe:
- 1 cup organic virgin coconut oil
- 1 cup sunflower seed butter
- ½ cup raw honey
- 1 cup cacao powder
- ¼ teaspoon sea salt (fleur de del), plus more for sprinkling on top.
- 1 teaspoon vanilla extract
- Line an 8 x 8 inch pan with foil, then spray with nonstick cooing spray. Set aside.
- In a medium pan over medium heat, place the coconut oil, sunflower seed butter. and honey; whisk until melted. Remove from heat. Add the cacao powder, salt and vanilla and whisk until smooth.
- Pour into pan and lightly sprinkle with coarse, flaked sea salt. Refrigerate for two hours or until firm, before cutting into small squares. Keep refrigerated, but let come to room temperature before eating for best flavor.