Sunflower Larabar
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 141.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.5 g
- Protein: 1.4 g
View full nutritional breakdown of Sunflower Larabar calories by ingredient
Introduction
My spin on a Larabar - Nut free so I can send this to school. My spin on a Larabar - Nut free so I can send this to school.Number of Servings: 16
Ingredients
-
1 pound (about 30) medjool dates, pitted
1/2 cup unsalted roasted sunflower seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon Sunflower butter
1 teaspoon coconut oil
1/2 cup semi chocolate chips
Tips
I suggest leaving bars in fridge until needed.
Directions
1. First, in a food processor add your sunflower seeds and pulse until finely chopped. Dump sunflower seeds onto a plate and set aside.
2. Next, in your same food processor (no need to clean from sunflower seeds) add your pitted dates. Process until dates chop up and form into a ball. This will take about 15-17 seconds.
3. To your processor, add your cocoa, coconut oil, and sunflower butter and process again until fully combined. You may need to open up lid and break ball apart with your fingers a bit before mixing, to help the incorporation along. Scrape down processor if needed.
4. Next, add your chocolate chips and reserved seeds. Mix well in processor until fully combined- another 20-25 seconds. Mixture should clump together easily when pressed between fingers.
5. Dump mixture onto wax or parchment paper and form into a ball, pressing tightly like you would if making pie dough. Cover ball with other 1/2 of parchment/wax and roll out with a rolling pin. You will want your disk's thickness to be about 1/2".
6. With a pizza cutter (or knife) cut disk into as many 3"x1.5" rectangles as you can. The excess scraps can most definitely be re-rolled and re-cut! So keep going until all of your mixture has been made into 3"x1.5" bars!
7. Wrap each bar in a strip of wax or parchment paper and store in an airtight container in fridge! The heat of your hands can soften the dough dramatically when working with it, but fret not- the fridge will set those bars up perfectly.
Serving Size: Makes 16 bars
2. Next, in your same food processor (no need to clean from sunflower seeds) add your pitted dates. Process until dates chop up and form into a ball. This will take about 15-17 seconds.
3. To your processor, add your cocoa, coconut oil, and sunflower butter and process again until fully combined. You may need to open up lid and break ball apart with your fingers a bit before mixing, to help the incorporation along. Scrape down processor if needed.
4. Next, add your chocolate chips and reserved seeds. Mix well in processor until fully combined- another 20-25 seconds. Mixture should clump together easily when pressed between fingers.
5. Dump mixture onto wax or parchment paper and form into a ball, pressing tightly like you would if making pie dough. Cover ball with other 1/2 of parchment/wax and roll out with a rolling pin. You will want your disk's thickness to be about 1/2".
6. With a pizza cutter (or knife) cut disk into as many 3"x1.5" rectangles as you can. The excess scraps can most definitely be re-rolled and re-cut! So keep going until all of your mixture has been made into 3"x1.5" bars!
7. Wrap each bar in a strip of wax or parchment paper and store in an airtight container in fridge! The heat of your hands can soften the dough dramatically when working with it, but fret not- the fridge will set those bars up perfectly.
Serving Size: Makes 16 bars