You can add any seeds of nuts that you like to this recipe. Sometimes I replace the coconut with cashews

Gluten, egg and dairy free


  • 1½ cup shredded coconut
  • ¹⁄2 cup pepitas
  • ¹⁄2 cup sunflower seeds
  • 3 Tbsp. coconut oil
  • 4 Tbsp. raw honey or pure maple syrup
  • 1/4 C natural peanut butter or any nut butter (you can use Tahini if you want to make it nut free)



  • Preheat oven to 180 C (if you’re going to bake it). Grease and line a small square slice tin.
  • In a food processor, blend coconut and seeds until fine but still a bit of texture.
  • In a small saucepan heat honey, oil and peanut butter on low heat, continuously whisking until bubbly and thick.
  • Add the oil mixture into the coconut and seeds and blend until fully combined.
  • Pour mixture into lined tray and spread out evenly, pressing down firmly.
  • You can put it straight in the fridge and let it set.
  • Or you can cook in preheated oven for 5-10 minutes to give it a little crunch and light golden colour.
  • Cool completely and place in fridge to set for at least 30 minutes.
  • Slice into small pieces with a sharp knife.

If you have made this recipe I would love to hear from you or see a photo of it so I can add it to my blog. Please share it with your friends so they can enjoy it too.


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