Chocolate Sunflower Seed Crispy Bars

April 12, 2018

CHOCOLATE SUNFLOWER SEED CRISPY BARS - INGREDIENTSTHE BASE:1 cup organic Sunbutter sunflower seed butter2/3 cup maple syrup3 tb melted coconut oil1/2 cup arrowroot powder1 tsp vanilla extract1/2 tsp salt3/4 cup puffed gluten-free brown rice cereal (I used One Degree Organics)THE CHOCOLATE TOP:3/4 cup dairy free chocolate chips (I used Enjoy Life Foods)1 tb coconut oil

I’m not sure about you, but sunflower seed butter is an acquired taste. For some reason, I could never get my taste buds adjusted to the strong taste. I’d rather dip my spoon into a jar of almond butter or peanut butter any day of the week. However, I did a little recipe experimentation over the weekend, and my life – and negative feelings toward sunflower seed butter – did a complete 180. Please now consider me hooked for life, because this recipe will please even your harshest critics.

This recipe is EVERYTHING. They are nut free, gluten free, dairy free and require NO BAKING. All you need is 10 minutes and a handful of ingredients.

CHOCOLATE SUNFLOWER SEED CRISPY BARS

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 bars
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Ingredients

THE BASE:

THE CHOCOLATE TOP:

Instructions

  • Line an 8 x 5 pan with parchment paper. I highly recommend coating the pan with oil, so that the parchment paper sticks.
  • Next, in a medium bowl, mix together all of the dough ingredients (the puffed rice cereal being last), and press the dough into the baking pan using a spatula to flatten.
  • Place the pan in the refrigerator and make the chocolate topping.
  • Melt the chocolate chips and coconut oil in the microwave in 30 second increments. Sure, you can do this over the stove, but using the microwave here is a huge timesaver.
  • Take the pan out of the fridge and pour the chocolate mixture on top
  • Place it back in the refrigerator for at least 1 hour.
  • Cut into squares and enjoy!!
  • Store in the refrigerator for up to one week. Enjoy!

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