Get some sunshine in your tummy with this allergy friendly nutrient dense caramel slice! Some poor people can’t eat nuts, cue sunflower seed butter. As the name suggests, it’s made of ground sunflower seeds, which are high in my three favourite nutrients, protein, vitamin E and magnesium 🎉 Vitamin E is great for skin health (an anti aging antioxidant) and immunity. Magnesium is known for increasing energy levels and improving muscle recovery and quality sleep! 
For this recipe I got my hands on Ceres Organics delicious sunflower and coconut butters. They are a New Zealand owned company who have been making certified organic, biodynamic and GE free products for years! Support ethical companies 🙌🏻💚
Base
- 1 cup buckwheat flour (or almond flour)
- 1/2 cup desiccated coconut
- 2tbsp cacao or cocoa powder
- 2tbsp grass fed butter or coconut oil melted
- 4tbsp sunflower butter (or nut butter)
- 2tbsp honey/maple syrup
- Pinch of sea salt
1. Whiz all ingredients together in a blender or food processor
2. Spread out onto a lined baking tray
3. Refrigerate and make Caramel
Sunshine Caramel
- 1/2 cup coconut butter (or oil) melted
- 1 cup sunflower butter
- 1/3 cup maple syrup (or honey)
- 1tsp vanilla extract
- Pinch of sea salt
- Optional- 1tsp lacuma or mesquite powder
- 1/4 cup coconut flour (or as required to thicken mixture)
1. In a bowl place all ingredients except the coconut flour
2. Heat in a microwave for around 30 seconds
3. Mix together ingredients
4. Add coconut flour 1tbsp at a time until it’s thick so you can spread (not runny)
5. Pour over the base and refrigerate for 30 minutes
Chocolate topping version 1 -I prefer this, it’s much more stable then version 2
I also melted 50g of white chocolate with a tsp of lacuma to drizzle over topping
- 200g dark chocolate (dairy free if vegan, naturally sweetened is my preferred choice!)
- 1tbsp coconut oil
- Sea salt for sprinkling
1. Melt chocolate and coconut oil in 30 second intervals in microwave
2. Once melted pour over the caramel and sprinkle a little sea salt
3. Refrigerate for 30 minutes and cut into slices
4. Store in fridge for a week or freezer for longer
Chocolate topping version 2
- 1/2 cup coconut oil
- 3tbsp cocoa or cacao powder
- 1tbsp maple syrup or honey
- Sea salt for sprinkling
*note I personally prefer taste of a good quality naturally sweetened dark chocolate
1. Melt coconut oil in microwave in 30 seconds intervals
2. Once melted mix in cacao and maple syrup until well combined
3. Pour over caramel and sprinkle sea salt
4. refrigerate and cut into slices and store in fridge or freezer
Enjoy!
Glow with Shae 