Sunbutter, as opposed to peanut butter, is nut free as it is made from sunflower seeds. These are healthy, but do not keep out of the fridge very well, so you cannot send these to school, I’m afraid. Guess you’ll just have to serve them as after school nut free snacks to the neighborhood kids, who frankly will down them in the time it takes to explain there are no nuts in them! You can also add in the very popular hemp seed as an addition which will add creaminess
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- 200 Grams sunflower seeds
- 80 Grams Coconut Oil BUY
- 60 Grams Coconut Sugar
- 1 Teaspoon lucuma powder
- 20 Grams Maca Powder BUY
- 1 Tablespoon hemp seeds
- 1 Pinch Pink Salt Flakes BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Handful Chocolate chips as needed BUY
Place silicone cupcake liners into a 12 hole muffin tin. Set aside.
Place sunflower seeds onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Remove and cool slightly. Set aside about 2 tbsp of the toasted seeds.
Place all ingredients except the chocolate chips into Thermomix bowl and blend 3 min/37°C/speed 8. Stop and scrape down sides of bowl and lid as needed.
Divide mixture between the 12 muffin holes and keep tapping the tin very firmly on the bench until the mixture levels off and becomes glossy.
Decorate with reserved sunflower seeds and chocolate chips. Place into the freezer for at least 30 minutes until completely solid.Store in an airtight container in the freezer.