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Pumpkin Sunflower Freezer Bites
Prep Time
20
mins
Cook Time
15
mins
Freeze Time
3
hrs
Total Time
35
mins
Course:
Dessert
Cuisine:
American
Servings:
16
Squares
Calories:
110
kcal
Author:
Hallie Klecker
Ingredients
For the pumpkin base:
½
cup
coconut butter
see ingredient tip at end of recipe
1/3
cup
honey
¼
cup
virgin coconut oil
1
15-ounce can pure pumpkin
1
teaspoon
ground cinnamon
¼
teaspoon
sea salt
For the sunflower swirl:
2
tablespoons
unsweetened sunflower seed butter
½
ounce
unsweetened chocolate
chopped
1
tablespoon
honey
1½
teaspoons
virgin coconut oil
2-3
tablespoons
sunflower seeds
for sprinkling (optional)
Instructions
Make the pumpkin base:
In a small pot over low heat, combine the coconut butter, honey, and coconut oil.
Whisk constantly until everything is melted.
Pour the mixture into a food processor fitted with the steel blade. Add the pumpkin, cinnamon, and salt.
Puree until smooth.
Transfer to the lined baking dish and spread it out evenly.
Make the sunflower swirl:
In a small pot over low heat, combine the sunflower seed butter, chocolate, honey, and coconut oil.
Whisk constantly until melted and smooth.
Drop the mixture in small spoonfuls over the pumpkin layer.
Using the tip of a knife, gently swirl the sunflower mixture into the pumpkin mixture in small figure-eight motions.
Sprinkle sunflower seeds over the top, if using.
Freeze for 3-4 hours until firm.
Cut into 16 squares.
Store the squares in an airtight container in the freezer. Serve slightly thawed.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Sodium:
38
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
10
IU
|
Vitamin C:
0.2
mg
|
Calcium:
7
mg
|
Iron:
0.5
mg