Chia Seed Bars
These chia seed bars have a sunflower seed crust that's topped with a creamy chia seed layer and finished with a chocolate fudge topping. They're paleo, vegan and nut free.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
14
Serves: 12
Ingredients
Crust
- 5 whole5 whole5 whole Medjool Dates
- 0.5 cup0.5 cup0.5 cup Coconut, Shredded, (unsweetened)
- 0.25 cup0.25 cup0.25 cup Sunflower Seeds, (raw)
Filling
- 0.25 cup0.25 cup0.25 cup Chia Seeds
- 0.25 cup0.25 cup0.25 cup Cocoa Powder
- 0.25 cup0.25 cup0.25 cup Coconut Butter, Organic, melted
- 0.25 cup0.25 cup0.25 cup Water, room temperature
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Topping
- 0.333 cup0.333 cup0.333 cup Dark Chocolate Chips
- 1 Tbsp1 Tbsp1 Tbsp Sunbutter, (or any nut/seed butter)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Paleo Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 213 |
| Fat: | 10 g |
| Carbohydrates: | 24 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 4 mg |
| Fiber: | 7 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Chia Seed Bars”
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These sound incredible! The picture is so beautiful!