Gluten, egg and dairy free
INGREDIENTS:
- 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)
METHOD:
- 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.
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