Before the pandemic I used to make it on a weekly basis to put in my boys’ lunch bags. It’s gluten-free, grain-free, vegan and refined sugar free and delicious and crunchy.
I filmed and edited the video for We Are Cocina. The cute hands belong to 9-year-old Mariona, a family friend.
I adapted the recipe years ago from My New Roots cookbook.
For more healthy snacks click here.
- 1¼ cups sunflower seeds
- ½ cup unsweetened shredded coconut (optional)
- ¼ cup sesame seeds
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon (optional)
- 2 tablespoon coconut oil
- ½ cup rice syrup or honey or maple syrup
- ¼ cup Dark chocolate (85%) - or 72% for less intensity
- Preheat the oven to 320°F/160°C. Line a baking sheet or tray with parchment paper.
- Put the sunflower seeds, shredded coconut, sesame seeds, salt and cinnamon in a large mixing bowl and stir well.
- In a small saucepan, melt the coconut oil over low heat. Add the rice syrup and whisk until well combined. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and flatten it with a spatula or cover with plastic wrap and flatten it into a thin layer.
- Bake for 15-20 minutes until golden brown. Let cool cool completely on the baking sheet.
- Melt the chocolate in a double boiler. Using a spoon, drizzle the chocolate over the brittle.
- Cut or crack the brittle into pieces and store in a sealed container at room temperature for up to one week. Or wrap them individually with a baking or parchment paper.