- 2 cups sunflower seeds
- 2 cups dates
- 3 persimmons
- 2-inch piece turmeric root
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon cacao nibs
- Line a 9-inch pan with parchment paper and set aside.
- Make sunflower seed flour using a high-speed blender or food processor.
- Blend all ingredients until smooth.
- Pour into parchment-lined pan.
- Let set up in the refrigerator 6 hours.
- Cut into desired sized pieces and top with cacao nibs before serving.