A week or two ago amid the dust and chaos of remodeling the kitchen, I was in desperate need of a treat. Something quick, easy, and no-bake to take the edge off. Something I could keep on hand in the fridge or freezer for those moments in the week when I’m on the verge of pulling my hair out and feel like screaming, “Just get this mess over with and give me back my kitchen!”
Yes. A treat was definintely in order.
These bite-sized balls are a play on my Peanut Butter Freezer Treats. They don’t heat up the kitchen and keep well for days in the freezer. Sunflower seed butter is one of my favorite ingredients. Flavor-wise, it has many of the same qualities of peanut butter while being a bit healthier. (Peanuts are a crop often linked with mold contamination, therefore they can contribute to candida and other issues in the body.)
My peanut butter treats use quinoa flakes, but when I went to make these sunflower balls I couldn’t find my quinoa flakes to save my soul. They’re at the bottom of a box of baking supplies somewhere, but I honestly didn’t have the energy to rummage through the utility room in the basement trying to find them. Instead, I just bumped up the almond flour to compensate. Still mighty tasty.
If you’re looking for more sweet treat ideas, there’s always loads of inspiration to be had at Slightly Indulgent Tuesday. Stop by and check it out!
Sunny Currant Freezer Treats
½ cup unsweetened sunflower seed butter
¼ cup unsweetened applesauce
3 tablespoons coconut sugar (also called palm sugar)
2 tablespoons virgin coconut oil, melted
Pinch of sea salt*
¾ cup blanched almond flour
3 tablespoons coconut flour
¼ cup dried currants
2 tablespoons raw sunflower seeds (plus more for rolling)
In a large mixing bowl, combine the sunflower butter, applesauce, coconut sugar, coconut oil, and salt. Add the remaining ingredients and stir to combine.
Roll the mixture into small balls about 1 – 1 ½ inches in diameter. Roll the balls in sunflower seeds. Arrange in an even layer on a plate until firm, about 1 hour. Transfer the balls to an airtight container and keep frozen until ready to serve. Thaw for 5 minutes at room temperature before serving.
*Ingredient Note:omit the sea salt if using salted sunflower butter.