Freezer-Friendly SunButter Protein Bars (Paleo & Vegan)

“But I’m a sunflower, a little funny…” Sunflower Protein Bars so you can actually taste the trending music! A mix-n-freeze allergy-friendly recipe topped with chocolate sauce because chocolate makes everything better.

Sunflower? Yes. Sunflower. These protein bars are made with Sunflower Seed Butter. It’s like any old nut butter – almond butter, peanut butter, cashew butter – but made with sunflower seeds. 

Nutritionally too, its like any old nut butter. And so, in recipes too, it can be used just like any old nut butter!

There are some differences though. It’s got more of a mild taste – not as strong as PB has – and is also more liquidy instead of creamy.

However, the reason its gotten so popular in the food space is because so it’s allergen friendly. Perfect for people who can’t have peanuts or – although less common – tree nuts in general.

As for this recipe though, Peanut Butter works just fine.

Freezer-Friendly SunButter Protein Bars (Paleo & Vegan)

Print recipe Pin Recipe

Prep Time5 minutes mins

Freeze time30 minutes mins

Total Time35 minutes mins

Servings: 10 bars (¾” x 4”)

Calories: 310kcal

Course: Snack

Cuisine: American

Sunflower Protein Bars are a mix-n-freeze allergy-friendly protein bar or snack you can always have on hand. Topped with chocolate sauce because chocolate makes everything better.

Ingredients

Bar layer:

• 1½ cups Sunflower Seed Butter, or any nut butter, 384g
• ½ cup Rolled Oats, 50g
• 2 scoops Vanilla Protein Powder, 60g, about ⅔ cup
• ½ Tbsp Honey, or Maple Syrup

Chocolate sauce:

• 2 Tbsp Unsweetened Cocoa Powder
• 5 tsp Almond Milk
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Line an 8” x 4” pan with parchment paper, leaving some overhang.
• Place half the rolled oats in a food processor and pulse for about 30 seconds or until oats turn into an oat flour.
• Combine bar ingredients in a bowl. The dough should be similar to cookie dough.
• Transfer into pan, press down and smooth with the back of a spoon or spatula.
• Stir ingredients for sauce in a small bowl until there are no lumps.
• Pour chocolate layer onto the fudge, spread evenly, and smoothen.
• Freeze until solid, for about 30 minutes.
• Lift parchment paper out of the pan, then cut into bars with a sharp knife.
• Store in the freezer in a sealed container until ready to eat!

Notes

• Sunflower seed butter can be replaced by any other nut butter.
• Use Maple Syrup to make this Vegan.
• To reduce the sugar content, replace honey with ¼ tsp Stevia Sweetener (= 2 tsp Sugar).
• Nutritional value is calculated using the Quest Nutrition protein powder recommended below.

Storage:

• In the freezer for a few months.

Product Recommendation:

• Quest Nutrition Vanilla Milkshake Protein Powder
• Orgain Organic Protein™ Plant-Based Protein Powder, Vanilla Bean
  • Use code HAYLSKITCHEN for 30% off your first order

Nutrition:

• Servings: 10 bars (¾” x 4”) | Serving size: 1 bar
  Calories: 310kcal
  Fat: 24.6g | Saturated fat:2.5 g
  Carbohydrates: 11.3g | Fiber: 3.3g | Sugar: 2.4g
  Protein: 12.7g