Pollinated Sunbutter Bites
Spiritual Nutrition:
👑 White (Crown): Bee pollen — light-coded nourishment, spiritual vitality, solar consciousness
🤍 Immunity + Intuition: Coconut manna — nourishing fat, intuitive sweetness, digestive ease
💜 Indigo (Third Eye): Dark chocolate — deep wisdom, energetic attunement, mood balance
💚 Green (Heart): Cardamom — ancient spice of heart-opening and digestive healing
💛 Yellow (Solar Plexus): Sunflower seed butter — solar plexus fuel, protein-rich core support
🧡 Orange (Sacral): Maple syrup (optional) — joyful expression and fluid energy
❤️ Red (Root): Sea salt — grounding, contrast, mineral integration
Nourishment Notes
Bee Pollen carries the blueprint of wildflowers. The immunity of the hive. The energetic intelligence of something that was never meant to be mass-produced.
These bites are small but intentional—each one laced with bioavailable B12, plant protein, and the sweetness of nature doing her job well. The texture is earthy and golden, like something foraged, not formulated.
There’s no added sugar in the base because there doesn’t need to be. The ingredients speak in balance. A nourishing treat that feels like something sacred—wrapped in cacao, grounded in seed, kissed by bees.
Cook Time: 1 hour 20 minutes (1 hr for sweet potato, 20 min bake)
Serves: 8–10 small squares
Ingredients
Unsweetened Sunflower Seed Butter – 1 cup (look for organic, no additives)
Coconut Butter / Manna – 1 cup (room temp or gently melted)
Cardamom – ½ tsp (or more, to taste)
Sea Salt – ¼ tsp (enhances sweetness and minerals)
Maple Syrup – 1–2 tablespoons (adjust to sweetness preference)
Chocolate Layer:
Dark Chocolate (70–85% cacao) – 5 oz (chopped or chips)
Coconut Oil – 2 heaping tablespoons (helps create a smooth topping)
Bee Pollen – ¼ cup (plus extra for topping)
Method
Using a double boiler, gently melt the sunflower seed butter and coconut manna together, stirring until fully combined. Add the cardamom, sea salt, and maple syrup (if using), and taste the mixture to adjust as needed. Pour into a mold or glass baking dish, aiming for about a ½-inch thickness. Place in the freezer to set for 20 minutes. While that layer chills, clean your double boiler and melt the dark chocolate with the coconut oil, stirring until smooth and glossy. Pour the chocolate mixture over the set sunbutter base, tilting your pan or dish gently to even out the top layer. Sprinkle bee pollen generously over the chocolate—pressing lightly if the base is too cold for it to stick well. Return the pan to the freezer until fully set. Once firm, slice or crack into rustic pieces using a knife pressed straight down. Store in the freezer for a solid bite or in the fridge for a softer treat.
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