This is the slice I make when I want something sweet that still feels nourishing. The base is sunflower seeds and almond flour, so it’s naturally gluten-free, and it lives in the freezer so there’s always a piece ready when the craving hits.
Makes: Approx. 10 slices depending on the size you cut them
Store in freezer.
Prep time: 20 minutes
Ingredients
1 cup sunflower seeds
1 cup almond flour
¼ cup unsweetened almond milk
¼ cup pure maple syrup
½ cup almond butter
Pinch of salt
Topping
½ cup dark chocolate (I use Whittaker’s or Solomon’s Gold)
1 tbsp coconut oil
Coconut flakes
Method
Add the sunflower seeds to a food processor and blitz until they form a fine flour.
In a large bowl, mix the seed flour with the rest of the base ingredients until well combined. If your almond butter has firmed up, warm it in the microwave for 30 seconds with a little coconut oil first.
Press the mixture into a tray lined with baking paper and flatten it evenly with your hands. Freeze for 1 hour to set.
Melt the dark chocolate and coconut oil together, stir until smooth, then pour over the base.
Sprinkle the coconut flakes over the chocolate.
Return to the freezer until the chocolate has fully set, then cut into pieces.
Store in an airtight container in the freezer.
If you’re seed cycling, this slice already suits the second half of your cycle, since sunflower seeds belong to that phase. For the first half, swap the sunflower seeds for pumpkin seeds (or half pumpkin, half ground flaxseed). You’ll find how the phases work in my seed cycling mix guide.
