What’s sunbutter, you ask?
It’s roasted sunflower seeds and my new favourite obsession.
By gently roasting and grinding sunflower seeds, they transform into a creamy substance that tastes remarkably similar to peanut butter. Small yet mighty, sunflower seeds are packed with important antioxidants like Vitamin E and selenium, as well as magnesium, which helps us relax and calm down.
These granola bars are a lovely combo of healthy fats, complex carbohydrates, plant-based protein and anti-inflammatory nutrients. They’re perfect for a mid-morning snack, post-workout replenishment or afternoon pick-me-up. Or if you’re simply craving a hit of tasty coconutty-chocolatey-sunbuttery sweetness.
A little goes a long way here, since these are very nutrient-dense. I cut my slab of bars into three equal thirds, then cut each third length-wise into three even pieces. But you could also slice them into bite-sized squares, too.
No-Bake Sunbutter Chocolate Chip Granola Bars
Makes 8-10 bars
1½ cups walnuts
½ cup unsweetened shredded coconut
¼ cup cacao nibs
⅓ cup sunbutter
¼ cup raw honey (or brown rice syrup to make them vegan)
2 tbsp coconut oil
pinch of salt
Put the walnuts into a food processor and pulse until the nuts are ground into a rough meal. Dump the meal into a bowl and add the shredded coconut and cacao nibs.
In a small pot, gently melt the sunbutter, honey, coconut oil and pinch of salt together. Pour the wet mixture into the dry and mix well.
Line a 9 x 5-inch loaf pan with parchment paper, then spoon the granola bar mixture into the pan. Press down evenly with the back of a spoon, or your fingers.
Chill in the fridge for at least an hour, then cut into bars or squares. Store in a sealed container in the refrigerator.
