Chocolate Sunflower Freezer Fudge

I love this fudge!  The saltiness from the sprouted raw sunflower seeds is such a lovely combination with the sweet chocolate.  It is lip-smacking good!

I love having chunks of this fudge in the freezer for a quick pick-me-up snack.  It has many nourishing ingredients, so I have no guilt eating it.  Good Fats = Fuel!

Chocolate Sunflower Freezer Fudge

This chocolaty fudge is the perfect combination of sweet and salty.

Equipment: Standing Mixer and Bowl or Hand Mixer, Food Processor or Blender, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

·      1 cup sprouted raw sunflower seeds (I use Go Raw)

·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey

• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1. In food processor (blender or coffee/spice grinder), add sprouted sunflower seeds and pulse until they become seed-butter consistency, about 3-5 minutes.  Set aside.   

2. Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 
3. Add pasture butter, raw honey and vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add sunflower seed-butter and mix on low just to combine, about 30 seconds.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

4. Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

5. Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 
6. Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 
7. Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.


Tip: If you are using unsalted sunflower seeds, try adding 1/8 teaspoon Celtic sea salt to the fudge mixture so you still get the saltiness in the fudge.  

*You could also use ghee or coconut oil if you prefer.  To make dairy-free, use coconut oil.


This post is part of Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Living Well Blog Hop @ Jo's Health Corner, The Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Hearth and Soul Hop @ Mom's Sunday Cafe, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Turning the Table Thursday @ Around My Family Table, Full Plate Thursday @ Miz Helen's Country Cottage, and Pennywise Platter Thursday @ The Nourishing Gourmet.