Sunshine Bars (paleo, raw, vegan, nut and gluten free)
  • 1 cup soaked walnuts
  • (or 1 cup pumpkin seeds for nut-free)
  • ½ cup sunflower seed butter, raw or roasted
  • ¼ cup hemp seeds
  • ¼ cup ground flax
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut nectar
  • 1 oz dark chocolate
  1. Finely ground walnuts (or pumpkin seeds) in your Vitamix, (or food processor).
  2. Add the rest of the ingredients, except chocolate, blend till mixed
  3. With wet or oiled hands flatten and square off corners of mixture onto a cookie sheet with wax paper.
  4. Melt the chocolate in a pan and drizzle over the flattened mixture.
  5. Freeze for 10 minutes for instant eating or leave in refrigerator for at least an hour.
Add coconut oil with tablespoon first than add coconut nectar so it does not stick. Pat dry the soaked walnuts or recipe may be too wet. Remember it is best to use soaked walnuts as this helps with the bitterness of the natural tannins. I like to buy my favorite organic dark chocolate fair trade bar and use that in recipes instead of the conventional chocolate chips. Unless you can find organic chocolate chips to avoid possible GMO ingredients. For easy cutting use a pizza cutter. NUT FREE version use 1 cup of raw pumpkin seeds instead of walnuts. The nature of the Sunshine Bars are soft when left out at room temperature. To harden them back up, just place them in the refrigerator or freezer keeping them flat. Adriana ate hers with a fork when it was too soft.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at