White Chocolate Sun Butter Tart

dessert sunflower seeds
White Chocolate Sun Butter Tart
YIELDS 9" Tart
Sprouted Sunflower Seeds Sprouted Sunflower Seeds


  • 1 cup sunflower seed butter
  • ½ cup canned coconut milk (solid part)
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 2 tbsp melted cacao butter
  • 2 tsp maca powder (optional)
  • 1 tsp vanilla
  • ½ tsp sea salt
  • ¾ cup white chocolate chips
  • 2 tbsp tahini or sunflower seed butter
Special Equipment
  • 9” pie pan
  • Food processor
  • Blender


  1. Grease your pie pan. Combine all crust ingredients in a food processor and process until a sticky dough forms. Press dough into an even layer along the bottom of the pan.
  2. Combine all filling ingredients in a blender and blend until smooth. If your mixture is too thick, add a teaspoon more coconut milk at a time, but you don’t want it to be runny.
  3. Pour filling over the crust and smooth with a spatula. Place in the freezer to set.
  4. Once tart is set, melt the white chocolate & seed butter together until smooth. Drizzle over the tart and place in the refrigerator or freezer.
  5. Before serving, top with whipped coconut cream.

Recipe and photo by Dani  | danishealthyeats.com | @danishealthyeats

Products used in this recipe

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