Autumn Sunflower Date Bars

Making delicious Sunflower Date Bars is one way that I fight autism.

Making our own treats is so much more sustainable than buying prepackaged snacks.

Eating clean, and eating gluten free/casein free/and free of other foods we are sensitive to makes such a difference for my children on the spectrum. It just makes them feel better. I am very grateful.

The bulk section of my local grocery store had the dates and sunflower seeds I needed for this recipe. Considering we are often providing special treats for the kids for all types of events, Sunflower seeds seemed like a good seasonal twist to the original Cashew Date Bar that I enjoy making.


Autumn Sunflower Date Bars

2 cups dried dates

1 cup roasted, shelled, unsalted sunflower seeds

3 pinches salt

1 Tablespoon honey

1/4-1/2 cup unsweetened shredded coconut

1 Tablespoon warm water (if needed)

Place dates, sunflower seeds, salt, and honey in food processor. Process for 1 minute, then another 30 seconds. If you can make a small ball that holds together, you are almost done. If not, add 1/2 Tablespoon of the water and process again. Another 1/2 Tablespoon can be added of needed.

Spread half of the shredded coconut on a baking sheet. Place processed mix on top and flatten a bit. Add the rest of the coconut. Use a rolling pin to roll out to desired thickness.

Place baking sheet into the fridge for 1 hour. Remove and cut bars into squares with a pizza cutter. Wrap pieces in wax paper and keep in airtight container in the freezer, where they can be easily removed one or two at a time and added to lunches or treat bags.



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