Ingredients
The following ingredients have 16 Servings
- 1 cup pecans
- 1/2 cup sunflower seeds
- 1/4 cup hemp hearts
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 1/4 cup no sugar added sunflower seeds butter (sunbutter)
- 1 tablespoon agave nectar
- 1/4 cup 60% cacao dark chocolate chips, melted
Instruction
- In a food processor, process the pecans, sunflower seeds, hemp hearts, chia seeds, and sea salt until finely ground, about 1 minute.
- Add the coconut oil, sunbather, and agave nectar. Process again until it balls up, about 30 seconds.
- Use a spatula to scrape down the sides and process again for another 10 seconds.
- Line a bread pan with cling wrap or parchment paper.
- Place the batter in the lined pan, and press it into the pan, about 3/4 inch thick (I only filled up half the pan so they stayed pretty thick).
- Once it is packed into the pan, pop them in the freezer for about an hour. Remove them from the freezer and cut them into 16 bite sized squares.
- Heat the chocolate chips in the microwave for a minute and a half, stirring after one minute.
- Once the chocolate is nice and drizzly, drizzle the tops of the bites. Dipping them is also a really intriguing option.
- I kept my bites on the cutting board so I could easily put the in the fridge or freezer to allow the chocolate to harden.
- Store these bites in the fridge until you’re ready to eat them!
