I have to admit there isn’t really anything in this world that gets me more excited than dessert. Sad I know but I really love dessert that much.
So when it comes to making paleo desserts, as sugar is off the menu you have to get rather creative. I put this one down to my invention test challenge, you know that segment that they used to do on Masterchef where they would get all the contestants to compete in an invention challenge. Pretty sure if there was ever a paleo dessert invention challenge I would be up there in the top three.
Anyway. I have done it! I have create a sugar free mold free and most importantly guilt free peanut butter.
Organic olive oil
- So you take two packets of sunflower seeds or enough to cover up an entire baking tray nicely and make sure it’s not just thinly covering the tray but quite generous.
Such as this
Then you are going to roast those sunflower seeds for about 4 minutes and then remove and turn over and place back under the grill for another 4 minutes. Repeat this until all are golden or close enough.
This took me 4x of waiting and turning them over so about 16 minutes in total.
Then you are going to take the seeds and place them in a food processor, such as this one.
Pour in about ¼ of a cup of organic olive oil.
Then add in ¼ of a cup of Xylatol, that’s the sugar substitute and also the thing that I keep in the container labeled “The Chia Co” So yes there used to be chia seeds in this container, but it was too perfect to throw away so I recycled and used it for my xylitol.
Then add in salt to taste, I would say about 4 pinches.
Then blitz the whole thing until you reach your desired smooth/crunchy level.
Next is the best part, place your creation in an appropriately named jar. My jar was pretty spot on!