This recipe is vegan, refined sugar free, nut free, gluten free ?

FOOD AS MEDICINE
Rich in antioxidants, magnesium and protein provides precursors for neurotransmitters serotonin and dopamine

PREP TIME: 30 minutes
SET TIME: 60 minutes in freezer
STORAGE: air tight container in freezer for up to 4 weeks or fridge for 7 days
SERVING SIZE: small squares (high calorie)

INGREDIENTS:

• 1 cup pepitas + 1 cup sunflower seeds
• 1 tablespoon rice bran oil (optional)
• 1 cup coconut oil
• 1 cup cacao or Dutch Chocolate + 1 tablespoon
• 1/3 cup maple syrup
• decent pinch of sea salt
• Decent splash of vanilla essence/vanilla bean paste

I should add this makes quite a large batch (basically because you need to be grinding a decent amount of seeds to make a butter). If you are using a purchased nut or seed butter then just halve the ingredient quantities to make a smaller batch.

DIRECTIONS:

Lightly toast pepitas and sunflower seeds.
Allow to cool slightly then blitz in the Thermomix (or other high speed blender) on speed 10 for 30 seconds. Scrap down sides. Add 1 tablespoon rice bran oil (if needed) & blitz another 30 seconds on 10.
Melt coconut oil in a bowl.
Add in pepita/sunflower butter, cacao or Dutch cocoa, maple syrup, salt and vanilla bean paste.
Mix until smooth, taste and add extra sea salt, vanilla or cacao depending on your tastes.
Line a tray or Tupperware with baking paper & put in the freezer to set. Then TRY & wait. Does need to be kept cold so store in fridge or freezer.
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If you have concerns about you or your families nutrition, book an appointment with Samantha Bake Clinical Nutritionist by phoning 1300 1REMED or 1300 173 633 book online