Gluten, egg and dairy free


  • 1½ cup shredded coconut
  • ¹⁄³ cup pepitas
  • ¹⁄³ cup sunflower seeds
  • 4 Tbsp. coconut oil
  • 4 Tbsp. raw honey
  • 3 Tbsp. natural peanut butter (you can use Tahini if you want to make it nut free)



  • Preheat oven to 180 degrees Celsius. Grease and line a small square slice tin.
  • In a food processor, blend coconut and seeds until fine but still a bit of texture.
  • In a small saucepan heat honey, oil and peanut butter on low heat, continuously whisking until bubbly and thick.
  • Add the oil mixture into the coconut and seeds and blend until fully combined.
  • Pour mixture into lined tray and spread out evenly, pressing down firmly.
  • Cook in preheated oven for 5 minutes just to combine and melt all ingredients together. It will go a very light golden colour.
  • Cool completely and place in fridge to set for at least 30 minutes.
  • Slice into small pieces with a sharp knife.

If you have made this recipe I would love to hear from you or see a photo of it so I can add it to my blog. Please share it with your friends so they can enjoy it too.


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