Prep time: one hour, plus five hours between steps
Note: There is a five-hour wait time between the first and second steps for this recipe.
- 1 cup roasted pumpkin seeds
- 1 ½ cups pitted dates, ground in a food processor
- ½ cup vegan butter sticks (I use Earth Balance butter substitute which is available at Whole Foods.)
- ¼ cup honey or maple syrup
- 2/3 cup coconut flour
- ½ cup unsweetened coconut flakes
- 2 tablespoons vegetable shortening
- 1 ½ cups dark chocolate, broken into small pieces
This recipe came from Sunbutter, makers of a vegan sunflower spread. Unfortunately, I couldn’t find Sunbutter locally, but I used Earth Balance as a substitute.
- Line a baking sheet with parchment paper, making sure the paper hangs over the edges of the sheet. Grind pumpkin seeds in food processor until pulverized.
- Add the (previously) ground dates, vegan butter, honey, coconut flour and coconut flakes and process in food processor until the mixture forms a dough.
- Press dough into pan and refrigerate until firm, at least five hours, or overnight.
- Combine chocolate and shortening in a bowl and microwave until the chocolate is melted (2-3 minutes).
- Stir until chocolate is smooth. Pour over the firmed dough and spread evenly. Refrigerate for one hour.
- Remove mixture from pan by pulling parchment gently out of pan.
- Cut into squares or rectangles and serve. Keeps for one week.