1/4 cup almond flour
1/4 cup ground flax seed
2 tbs chia seeds
1 mashed banana
1/2 cup coconut flakes
1/2 cup chopped dates
1/4 cup coconut oil
1/4 cup smooth peanut butter
2 tbs pumpkin seeds
I ground both my flax seed and the sunflower seeds in my Vitamix to make a gritty textured flour. Then I mixed all ingredients except for the pumpkin seeds and also I reserved a little bit of the coconut flakes for topping. After mixed well, I pressed the mixture into Tupperware containers, sprinkled the top with the pumpkin seeds and reserved coconut flakes, and placed in the freezer. Funny thing is I was originally going to bake this (hence the picture with the salt and baking powder) and cut them into bars for snacks. However, it's 97 degrees in Las Vegas and just before I turned on the oven I realized doing this would create an incredibly uncomfortable house. So I opted out of baking them and placed them in the freezer to harden up. I pulled them out 3 hours later and cut a couple into bars serving them to Mike and Kellen. They were very tasty and a nice cool snack for our hot Vegas day. I decided I liked this option better and decided to make them freezer snacks instead. This recipe can easily be made nut allergy free by substituting the almond flour for more ground sunflower seed and using 1/2 cup of your oil of choice in place of the coconut oil and peanut butter.
*NOTE: They will begin to melt and turn to goo the longer left out. So treat it like Ice Cream and only pull them out of the freezer when you want the snack.
*WARNING: Do not give these as snacks to your toddler before bedtime. The dates and banana are wonderful natural sugar and energy boosters. Not a great idea at night when you want your child to start winding down, not wind up. I learned this the hard way. ;)
