Fudgy no bake chocolate sunflower seed protein bars taste like a peanut butter cup without the nuts and with the added nutrition of sunflower seed butter. This low carb, protein bar recipe is easy to make in one hour and allergy free! Keep it stocked in your freezer for a high protein snack whenever you need extra energy!
Sunbutter Protein Bars
Creamy sunflower seed protein bars with a fudge ganache top that are easy to make, naturally vegan and gluten-free! Each bar has 12 grams of protein and is the perfect morning or afternoon energy bar.
I made these bars with both Sunbutter sunflower seed butter, as well as two protein-rich flours. I used almond and coconut, but you can use oat instead of almond to keep this bar completely nut free. The sunflower seed butter, Sunbutter, contributes protein, but also so much additional nutrition.
How Healthy Are Sunflower Seeds?
Sunflower seeds are high in essential vitamins and minerals, including zinc and vitamin e. Both are so important for the immune system, blood healthy, muscle repair and beauty restoration.
Why You Need To Make This Recipe
There are so many reason to love this recipe!
1. The bars can be made in one hour.
2. They are naturally vegan, gluten-free and nut-free if needed.
3. Each bar has 12 grams of protein, and provides a powerful energy bar to support your busy day or workout or afternoon slump.
Ingredients in These Protein Bars
Sunflower Seed Butter: The creamy sunflower seed butter – I use Sunbutter – provides the main protein base for this bar. Tastes like peanut butter, if you like peanut butter, and makes the whole bar seem like a Reese’s cup without the nuts.
Coconut & Almond flour: These flours provide a cake-like quality to this no bake bar. These flours are packed with protein and fiber.
Maple syrup: Just a touch to sweeten.
Dark chocolate ganache: A thick creamy fudgy top created by mixing coconut milk and dark chocolate.
How to Make These Protein Bars
In a food processor, mix all ingredients. The batter should be crumbly like cookie dough. Press into an 8×4 inch pan lined with parchment paper.
Heat the coconut milk and use it to melt the chocolate chips. Pour the chocolate over the sunbutter layer and freeze until set, about 1-3 hours in the freezer.
Tips To Make Sunbutter Protein Bars
The bars turned out perfectly is you stick to the ingredient amounts – the batter is crumbly and should be.
Also, be sure to press hard to flatten the mixture in the loaf pan before freezing.
Do not refrigerate the can of full fat coconut milk before using it to make the ganache. And be sure to shake it up well before opening the can for this recipe.
Make sure you freeze the bars for at least an hour before cutting them.
Make sure to store these bars in the fridge or freezer.
Other Sunbutter recipes to try
Sunbutter Marble Fudge
Sunbutter Chip Chocolate Chip Cookies
Are you on pinterest? Perhaps share this image..
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don’t miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!
Sunbutter Protein Bar
Ingredients
Sunbutter protein bars
- 3/4 cup sunbutter
- 1 cup almond flour (or pea protein powder to keep the dessert nut-free)
- 1/2 cup coconut flour
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
Chocolate ganache top
- 1 cup dark chocolate
- 1/2 cup full fat coconut milk (from a can, not refrigerated, shaken)
Instructions
Prep
- Line a loaf pan with parchment paper
Make sunbutter bars
- In a food process, mix all ingredients. The batter should be crumbly like cookie dough.
- Press into the lined pan. I cover the batter with saran wrap, and then flatten hard with the bottom of a glass or flat bottom metal measuring cup.
- Set in freezer while you make the ganache top.
Make ganache top
- Add the chocolate chips to a pyrex measuring cup. Warm the coconut milk in a pot or in the microwave for 60 seconds. Pour the milk over the chocolate chips and stir until all are melted. If need be, microwave the mixture again for 30 seconds. Pour over Sunbutter layer.
- Freeze for 1 hour (or more) before slicing into 8 squares.
- Store in the refrigerator for two weeks. Or freeze indefinitely.
Nutrition
Thank you SunButter for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
Leave a Reply