This one is a wild card. Such a distinctive taste, I was scared I would be the only one in the house eating them. However, to my surprise it was an instant hit. Such an unusual treat, but goes perfectly with morning tea, post dinner snack or just when you need a pick me up. Sunflower seed butter is all the rage, but I am still not sold. However, this recipe from Against All Grain No-Bake Sunbutter Crunch bars is worth it. Danielle Walker’s recipes and cook books are amazing if you want to live paleo. Her recipes are not always easy or quick, more importantly the ingredients are not the easiest to find. However, this sunbutter crunch bars are easy-ish and not too many crazy ingredients. I had to make some changes and gave it a try twice now. This is my go to recipe. You can prepare this in about 20 minutes, but then need the bars to set in the fridge for a few hours.
- 1 cup a mix of broken pecan pieces, sunflower seeds and pumpkin seeds
- 2 tbsp pure maple syrup (optional)
- sea salt to taste
- 0.75 cups sunflower seed butter +2 tbsp nut butter of choice or 0.5 cups sunflower seed butter + 0.5 cups nut butter of choice*
- 4 tbsp coconut oil melted
- 0.5 cups arrowroot powder
- 6 tbsp coconut flour
- 2/3 cups pure maple syrup
- 0.5 tsp vanilla extract
- 100 grams pure chocolate (at least 72% pure)
- 2 tsp coconut oil
If you like a crunch, mix the 1 cup of mix/seed mix and 2 tbsp pure maple syrup plus dash of sea salt together. Lay it out on a tray and put in an oven at 210c/410f for 10 minutes. Alternatively, you can forego the maple syrup and no need to roast the nut/seed mixture in the oven.
In a bowl mix together the sunflower seed butter (or other butter combination), arrowroot powder, coconut oil, coconut flour, maple syrup and vanilla all together in a bowl. Fold in nut/seed mixture. Spread out mixture on baking paper that is in a 8×8 dish.
Melt chocolate and 2 tsp coconut oil over heat. Once all melted spread on top of mixture in dish. Put the dish in the fridge and let it set for at least 2 hours. Then take it out and cut into squares (I managed 20 pieces).
Store the bars in the fridge (or freezer). The longer they are in the fridge the firmer they get and in all honesty this recipe gets better as the days pass. You can keep it in the fridge up to 1 week.
*The original recipe calls for 1 cup sunflower seed butter. I like adding in some nut butter (peanut or nut butter) to diversify the taste. I would never use more the 0.5 cups of peanut/nut butter as then it becomes too dominate of a taste so you should always mix in some sunflower seed butter. Bottom line you need 1 cup of some form of nut/seed butter to make this recipe work. My recommendations are above.
This recipe isn’t the healthiest, but it is filled with protein and healthy fats plus no dairy/gluten free. Also it is just an awesome snack that is a hit with the guy I married. Win/Win.