Wednesday, February 22, 2017


Driving home from work, thinking about the palm kernel oil in the snack bars I had been buying, and I came up with the following combination of ingredients. I wanted dark chocolate/raspberry, but had to go with what was in the house. Still turned out very tasty.

Equipment needed: one Medium to Large Bowl, two 1/4 cup and one 1/2 cup Measuring Cups, one Large Spoon and one Small Spoon, one Silicone Mold (Mini-Muffin or other), optional Dehydrator or Oven

In a bowl:

1/4 cup Raw Almond Butter
1/4 cup Apricot Jam

Stir until well mixed. The dual spoons help in cleaning one off with the other during this process.


1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1 cup Dark Chocolate Chips (sweetened)

Stir until well mixed. If you're not a huge chocolate fan, 1/2 cup will be fine.

Spoon into silicone mini-muffin molds and tamp down. Fills ~21 molds. Dehydrate on 125 deg for 90 minutes, then place in the refrigerator for several hours. Pop out of the molds and serve.

If you don't have a dehydrator and want to heat them up, try baking at 150 degrees or set the oven on warm if it has that setting.

The dehydrator/oven bit might not be needed. If you really need them to not be sticky, then maybe dehydrate/bake for longer to reduce that aspect of them. They turned out to be a little sticky. Heating them up also softened the seeds a little. Next batch will go straight to the refrigerator, and I'll see how they turn out.

These will need to be kept in the refrigerator.


laughingwolf said...

tad sweet, but why not? ;)

Sarah Laurenson said...

They did come out much sweeter than I normally like. I thought the fruit spread we had was not sweetened, but it was. Ah well. Tasted really good anyway. :-)