These sunflower seed butter truffles are creamy from the sunflower butter, sweet from the agave syrup, and crunchy and delicious from the chia seeds and chocolate chips inside. It makes a perfect energy snack for kids or as a delicious, yet healthy after-dinner treat!!
Chia seeds, as you know, are bursting with nutrition. I have discussed its nutrition profile in this post on Nutrition about seeds and beans. Ok, so you know it’s healthy. But how do you incorporate it into your daily diet? Of course, the chia pudding is a great option. But if you are looking for something portable, and super quick to make, this recipe is going to delight you!!
I told my friend who visited me with her kid, that I am going to the kitchen to make a yummy snack for all the kids. After I finished making them, I went back to chat with her and she was confused, “Didn’t you say you were going to make something?” I was like – “yeah, I’m done.” This recipe is that simple!! Plus it was a delight, to see all the kids devour it. I whipped up another batch super quickly and packed a box of these treats for her to take home as well.
Step by step pictures
Just 6 ingredients…
This is the sunflower butter I used (from Trader Joe’s). Substitute with your favorite seed or nut butter.
Add them to a bowl
Mix, mix, mix…
Mold them into truffles…
Serve as is…
or freeze and serve!!
Yumm!! 
Frozen truffle are a creamy bite delight!!
Recipe
Vegan sunflower seed butter truffles that is creamy, sweetened by agave and has a delicious crunch from chia seeds and chocolate chips
- 1/4 cup Sunflower Seed Butter
- 1/8 cup Chia Seeds
- 1/8 cup Hemp Seeds
- 1/8 cup Agave Syrup (+1 tbsp optional)
- 1/4 cup Flax Seed Powder (I used Golden, you can use any type)
- 1/4 cup Chocolate Chips (I use dark choc chips)
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Measure out all ingredients and add them to a bowl.
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Mix well. Add the optional 1 tbsp agave syrup (extra) if you want it a little more sweet.
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Using a spring-loaded cookie scoop and a spoon, measure out 12 truffles. Or you could roll by hand. It will be just messy (and delicious).
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Freeze them overnight to firm them up or just serve them at room temperature for a creamy ball.
The sunflower butter I got already has slight sugar added to it. So, if your seed butter is not sweet, use the additional 1-2 tbsp of agave syrup.
If you don’t have access to sunflower butter, you can substitute with peanut butter or almond butter instead.
If you don’t have access to agave syrup, you can use honey or powdered sugar as a substitute.
Freeze the truffles for a lovely bite-texture.
Conclusion
I am a big fan of seeds. I think they are much undervalued. At some point in the future, I am sure seeds will become the nutritional darling. I shall wait patiently to whip out my “told you so…” at that time :)!! LOL
I hope you don’t have to wait until then for eating healthy, nourishing seed-based recipes. I hope you make these truffles and you and your family enjoy them. Do post your feedback below, I love hearing from you.
You can make yours look prettier with a drizzle of melted chocolate or honey on top. A more polished blogger would probably do that, but you know me…it is healthy, it is yummy, easy to make, who cares if looks pretty or not??…case closed!! 🙂
1 last thing – a caution – While chia seeds are super fantastic, you may not want to eat them dry by the spoonful. Due to their gelling capacity, overeating them in dry format, may create problems, especially for people with deglutition problems.
That’s why you may notice in this recipe I have balanced it out with other seeds. So, yes it is fantastic, just don’t overdo them. But, isn’t that the truth for most foods anyway?
Looking for more seed-based recipes?
Post your comments here....I look forward to reading them!!