Free Shipping over $45 across Canada and U.S.

Home | Rawcology News & Plant-Powered Recipes | Chocolate Sunflower-Butter Bars

Chocolate Sunflower-Butter Bars

Discover the perfect addition to your school lunch boxes: Chocolate SunButter Bars! Made with allergy-friendly sunflower butter, topped with a luscious layer of melted dark chocolate, and sprinkled with our Chocolate Grain Free Granola for that perfect crunch.

Nourish your body with sunflower seeds! These tiny seeds are packed with all the health benefits. Sunflower seeds are a powerhouse of essential nutrients, including vitamins, minerals, and antioxidants. They are  packed with antioxidants, including vitamin E and selenium, which combat oxidative stress and free radical damage in the body. These antioxidants help protect cells from damage, potentially reducing the risk of chronic diseases and supporting overall well-being.

Did you know that we use sprouted sunflower seeds in our Grain Free Granolas? Sprouting unlocks their potential, enhancing vitamins, minerals, and digestibility. It's our way of adding an extra dose of goodness to your daily snack.

   

Ingredients 
  • 3/4 cup Rawcology Chocolate Granola
  • 3/4 cup gf oats
  • 1/4 cup coconut flour
  • 1/4 cup sunbutter
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • Pinch salt
Filling
  • 3/4 cup sunbutter
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 2 tbsp coconut flour
  • Pinch sea salt
Topping
Method
  1. Preheat the oven to 350degrees.  
  2. Add granola and oats into a food processor and blend until texture resembles coarse sand.  Add remaining crust ingredients and pulse to combine.  Mixture should stick together.  
  3. Press into a 8x8 parchment lined baking tin.  Bake for 15 minutes and set aside to cool while you make the filling. 
  4. To the same food processor and filling ingredients.  Blend until smooth. Spread onto the cooled crust.  Place in the fridge while you melt chocolate. 
  5. Melt chocolate and coconut oil in the microwave until smooth.  Pour over sunbutter filling and spread evenly with an offset spatula.
  6. Place in the fridge for 15 minutes. 
  7. In a small bowl microwave coconut butter until melted.  Add maple syrup or honey. Add plant based milk 1 tbsp at a time , stirring until you reach a desired drizzle texture. 
  8. Remove from fridge and drizzle with remaining chocolate. Sprinkle it with flaky sea salt and granola.  Place back in the fridge to allow chocolate to fully set.
  9. When ready to serve, place on a cutting board and cut into squares.  Best stored in the freezer.