Sunflower Chocolate Bars

Looking for a vegan, nut-free, gluten-free dessert? Challenge accepted and delivered with our Sunflower Chocolate Bars! When you exclude ingredient options and narrow your choices to foods within a certain food restriction, imagination and expert-level knowledge of food collaborate to shape a dessert wherein you don’t so much talk about the missing ingredients but highlight the included ones instead.

These Sunflower Chocolate Bars are mouthwatering! It is as if you took a tablespoon from your Once Again Sunflower Seed Butter jar and a tablespoon of chocolate fudge and gobbled them up together.  This recipe gives you soft, fudgy-like consistency on the bottom, with chocolate crunch on top. We chose coconut flour for these bars to keep them nut and gluten free. The coconut flour absorbs the moisture in sunflower seed butter; therefore, we added the maple syrup for an extra sweetness, which is optional, if you start with our version of lightly sweetened sunflower seed butter. The chocolate on top is just melted chocolate chips mixed with some extra sunflower seed butter to facilitate in spreading. i We recommend keeping these delights in the refrigerator in a sealed container to ensure freshness. They will not last long though— we must warn you.

These bars make an easy grab and go snack or dessert. Either way you choose to enjoy them, they are healthy treats with indulgent chocolate to satisfy all of your cravings, while  never for a second reminding you of all the ingredients not included in this recipe!

Our Sunflower seed butter is so versatile for recipes, try our Sunflower Seed Cracker recipe found here.

Sunflower Chocolate Bars
5 from 1 vote

Sunflower Chocolate Bars

Prep Time 20 minutes
Time in Freezer 1 hour
Servings 16 bars
Author Carolina Jantac, MS, RD, LD


Top layer


  1. Start by mixing the bottom layer ingredients together and pressing it at the bottom of 8-inch square pan covered with parchment paper, and then place it in the freezer for 30 minutes.
  2. Then mix top layer and spread evenly over chilled crust. Return to freezer for another 30 minutes. Slice and keep bars in the refrigerator. This recipe makes 16 bars.

Recipe Notes

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