1/2 cup of honey
1/4 cup unsweetened cocoa powder
1/4 cup of coconut oil (no substitutions are suitable besides butter)
1/2 cup of peanut butter
1/4 teaspoon of salt
1 cup of sunflower seeds
1 and 1/4 cup of chopped peanuts (Chef used dry roasted + salted)
1. Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside.
2. In a small saucepan over medium heat, combine the hone, cocoa powder, and coconut oil. Stir until all is melted. The mixture will be very thick. Allow to boil for about 1 minute. Remove from heat and stir in peanut butter and salt completely smooth.
3. Add the sunflower seeds and peanuts, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Using a spoon, drop mixture into small piles on prepared baking sheet. I measured roughly 1.5 Tablespoons of "dough" each, to make 15 cookies. Make them as big or small as you wish.
4. Transfer cookies to the refrigerator and allow to set, about 1 hour.
Serve cookies immediately to avoid the chocolate from melting.