Description
These chocolate chia bars have a sunflower seed crust that's topped with a chewy chocolate and chia seed layer and finished with a rich fudge topping.
Ingredients
Scale
Crust
- 5 Medjool dates (about 75g)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup raw sunflower seeds
Filling
- 1/4 cup chia seeds
- 1/4 cup cocoa powder
- 1/4 cup melted coconut butter
- 1/4 cup water (room temp)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Topping
- 1/3 cup dark chocolate chips
- 1 Tbsp sunbutter (or any nut/seed butter)
Instructions
- Line an 8" x 4" loaf pan with parchment paper or foil and set aside.
- Soak the dates: Warm a pot of water (it needs to be hot, but not boiling) and place the dates in a small bowl. Pour the hot water over the dates until they are fully submerged. Let the dates soak for 5 minutes to soften, then drain the water.
- Make the crust: Place the pitted dates and all other crust ingredients into your food processor and blend until well combined. Press the crust into your lined loaf pan.
- Make the filling: Combine all filling ingredients in your food processor. Blend, stopping every so often to scrape down the sides (if needed), until the mixture is well blended. Scoop the mixture on top of the crust and flatten with a spatula.
- Make the topping: Place the dark chocolate in a small saucepan. Melt on the stovetop, over low heat, stirring frequently. Once melted, mix in the sunbutter. Pour the chocolate mixture on top of the filling, using a spatula to spread the chocolate to all sides of the pan.
- Chill: Place the bars in the fridge for a minimum of 2 hours to set.
- Cut: Once set, remove the bars from the loaf pan and cut to desired size (I cut mine into 12 pieces).
- Storage: keep the bars in an airtight container in the fridge for up to 2 weeks, or the freezer up to two months.