No-Bake Sunflower Seed Butter Chocolate Bars
These No-Bake Sunflower Seed Butter Chocolate Bars come together without turning on the oven. A thick sunflower seed butter base gets spread into a parchment-lined 8x8-inch pan, topped with melted chocolate, and set firm in the freezer in 20 minutes before slicing into 9 bars.
Servings: 9 bars
Calories: 190kcal
Ingredients
- ¾ cup 83g ground sunflower seed meal
- ¼ cup 30g powdered monk fruit sweetener
- ½ cup 128g unsweetened sunflower seed butter
- ¼ cup 2 oz unsalted butter, melted
- ½ tsp pure vanilla extract
- ½ cup 112g monk fruit-sweetened chocolate chips
Instructions
- Line an 8x8-inch baking pan with parchment paper
- In a mixing bowl, whisk together ground sunflower seed meal and powdered monk fruit sweetener. Add in sunflower seed butter, melted butter, and vanilla extract and, using an electric mixer, mix together until well-combined. Using a rubber spatula, transfer mixture to prepared baking pan.
- In the microwave in 30-second increments, melt chocolate chips (my microwave melts them in ~1 minute). Using a clean rubber spatula, pour and gently spread melted chocolate atop bars in pan.
- Transfer baking pan to freezer to chill for 20 minutes before slicing into 9 bars and serving.
Notes
Refrigerator Storage: Store the sliced bars in an airtight container in the refrigerator for up to 1 week. The chocolate top stays firm and the bars slice cleanly straight from the fridge.
Freezer Storage: These bars set in the freezer to begin with, so they freeze well. Layer them between sheets of parchment in an airtight container and freeze for up to 3 months, then let them sit at room temperature for a few minutes before eating so they are not rock hard.
Reheating: Do not reheat these bars. They are meant to be eaten cold or at room temperature, and any warming will melt the chocolate layer right off the top.
Nutrition
Calories: 190kcal | Carbohydrates: 13.6g | Protein: 3.6g | Fat: 17.3g | Saturated Fat: 6.2g | Sodium: 42.9mg | Fiber: 4g | Sugar: 0.6g