Super quick-to-make, healthy bars with crunchy sunflower seeds embedded in chocolate. Sugar-free delights for your lunchbox, hike, or just as a mid-afternoon or evening snack. A great diabetic recipe for chocoholics!
Course: Snack
Servings: 12bars
Equipment
Food processor
Spatula
Parchment paper lined loaf pan (9.5in x 5.5in)
Knife
Ingredients
4ouncessunflower seeds rawunsalted
4ouncessunflower seed butteror tahini
2scoopschocolate protein powderor 75 grams
1pouchRoss Dark Chocolate Baking Chipsor 200 grams
¾cupSwerve confectioners sweetener
¼teaspoonsalt
8tablespoonsbutter softened or coconut oil
Optional Coating: ½ cup sugar free chocolate chips and 1 tablespoon butter
Instructions
Chop 1 package Ross Dark Chocolate Baking Chips using food processor. Set aside.
Place all ingredients into food processor and blend until smooth. Scrape down sides and blend again. Taste and adjust sweetener if needed.
Spread batter into a parchment lined 9.5 x 5.5 inches loaf pan and refrigerate for 30 minutes.
Slice into 12 bars.
Freeze for 30 minutes if you are planning on adding the optional chocolate coating.
If using optional chocolate coating, melt Ross Dark Chocolate Baking Chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps. Drizzle over the sliced protein bars.
Video
Notes
Storage: Refrigeration is not needed and these can stay on your counter in an airtight container, but in hot summer months it is best to keep them refrigerated.