Seed and Coconut Slice
This melt in your mouth slice is a delicious sweet snack for the whole family. This recipe uses tahini so it can go in my daughters nut free kindy lunch box! But if you prefer, you can replace the tahini with any nut butter you like.
1 1/2 cup shredded coconut
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
4 Tbsp coconut oil
4 Tbsp honey
3 Tbsp of tahini (or you can use peanut butter)
Cacao topping (optional)
1 cup coconut oil, melted at room temperature
2/3 cup of cacao powder
1 pinch sea salt
Preheat oven to 180C. In a food processor, blend shredded coconut, pumpkin seeds and sunflower seeds until fine but still with some texture.
In a saucepan, heat the coconut oil, honey and tahini on low heat continually stirring until thick.
Combine the seed mixture with the oil mixture and stir until combined. Pour the mixture into a tray lined with baking paper and press down firmly. Bake for 5 minutes until all ingredients are melted together. Cool then place in the fridge to set. Slice into small pieces.
Optional: In a mixing bowl, combine the cacao topping ingredients and mix thoroughly. Once the base is set, drizzle the topping over it and return to the fridge.