These Sunflower Seed Chocolate Coins are dark, decadent and crunchy. Topped with sea salt and served frozen. Melts in your mouth kind of chocolate coins. Paleo, Vegan, Nut-free, and Dairy-free.
Sunflower Seed Chocolate Coin clean treats! Because life without chocolate is very, very, very sad. What’s that phrase? Eat chocolate, be merry.
These treats are gluten, dairy, soy, and nut-free Plus paleo and vegan. They melt in your mouth and your hands so have napkins on hand! These coins are decadent and divine! Free from doesn’t have to mean tasteless and it surely doesn’t here.
What I love about sunflower seeds is that they are packed with nutrition and protein, so I used a lot. And I love adding protein to my sweets because it then turns the treats into functional food. And once it’s functional having a few won’t seem so bad. (Functional food means that it has massive nutritional value) But beware! One or two is enough because they are so creamy, decadent and crunchy. Every bite is action-packed with a nutritional crunch.
I used raw sunflower seeds in this recipe to make the sunflower seeds easier to digest and brownie points for higher nutrition. Did you know consuming nuts and seeds in their raw state is better for your body and promotes better digestion? Fun fact!
I also added coconut oil into these which is what makes the chocolate SO decadently creamy and it helps to thin out the chocolate so you can make more. Can’t use coconut? Use ghee in replace! It will totally work!!
These are the kind of treats are easy to make, fast, quick and easy to grab for a PMS or sweet treat need. And I know that makes all the difference!
Ready to make beautiful music together?
Sunflower Seed Chocolate Coins
- 2/3 cup raw sprouted sunflower seeds
- 1/4 tsp Himalayan pink salt or sea salt
- 2 tsp coconut oil or ghee
- 1/2 cup dark chocolate chips I use Lily's
- In a microwave-safe bowl, melt down the chocolate at 50-second intervals for up to 1.50 – 2 minutes.
- Add in coconut oil and mix till blended, thin and creamy.
- If it’s still not melted, you can add the mixture back to the microwave for another 30 seconds.
- Line a cupcake baking pan with cupcake liners.
- Layer 1: Add in about 1/4 cup of chocolate mixture to each cupcake liner. Add in a small amount of the seeds to the first layer, mix a little, tap the tin on the counter to make the mix even, and then freeze for 15 minutes.
- Layer 2: Add the remaining chocolate and sunflower seeds into each cup creating thin coins. Mix a bit with a spoon so it’s evenly distributed. Also, tap the cupcake pan on the countertop to even out the mixture.
- Sprinkle pink or sea salt on top of each cup, then freeze overnight.
- Makes about 9-12 clusters. Store in the freezer, and take out when needed. Stores for up to a year in the freezer.
-You can use regular too, but not roasted
-You can also use less coconut oil if you want the chocolate to be thicker
-Other gluten-free chocolate brands are: Enjoy Life or Hu Kitchen