- 12 Medjool dates, pits removed
- 1 1/2 cups sunflower seeds, shelled
- 2 tablespoons cocoa powder
- 1/4 tsp salt
- 1 1/2 cups 88 Acres Dark Chocolate Sunflower Seed Butter (almost a full jar)
- 12 ounces fresh cranberries
- 1/2 cup water
- 1 cup sugar, divided
Add all crust ingredients to a food processor and blend until a loose dough forms. Dough should stick together when pinched between two fingers. If it’s too dry, add another date or two.
Line an 8x8 inch baking pan with parchment, letting the excess hang over two sides. Press dough firmly into the bottom of the pan, using more parchment and a flat bottomed cup to get an even layer.
Cover crust with Dark Chocolate Sunflower Seed Butter and spread into an even layer. Refrigerate for at least 1 hour or until seed butter is firm.
While crust and filling are chilling, dissolve 1/2 cup sugar into 1/2 cup water in a medium saucepan over low heat to make a simple syrup. Remove syrup from heat and fold in cranberries until evenly coated. Using a slotted spoon, remove cranberries from syrup and let dry on a cooling rack or parchment lined sheet pan.
When cranberries are completely dry, add the rest of the sugar to a shallow bowl or dish. Working in batches, toss the cranberries in sugar, shaking off the excess before arranging them evenly on top of Chocolate Seed Butter filling. Press cranberries lightly into filling with parchment paper and refrigerate for another hour before serving.