These granola bars are a lovely combo of healthy fats, complex carbohydrates, plant-based protein and anti-inflammatory nutrients.
They’re perfect for a mid-morning snack, post-workout replenishment or afternoon pick-me-up. Or if you’re simply craving a hit of tasty coconutty-chocolatey-sunbuttery sweetness.
A little goes a long way here, since these are very nutrient-dense. I cut my slab into three equal thirds, then cut each third length-wise into three even pieces. But you could also slice them into bite-sized squares, too.
As I bring sunbutter week to a close, I hope that you’ve enjoyed all of the different ways you can incorporate this versatile ingredient into your cooking. This is just the tip of the iceberg – I feel like there is still so much more to explore.
Are there any sunbutter recipes you’re eager to have me tackle? Let me know in the comments!
This post is part of a week-long series devoted to the amazingness of sunbutter. Check out what you’ve missed here:
- 1½ cups walnuts
- ½ cup unsweetened shredded coconut
- ¼ cup cacao nibs
- ⅓ cup sunbutter
- ¼ cup raw honey (or brown rice syrup to make them vegan)
- 2 tbsp coconut oil
- pinch of salt
- Put the walnuts into a food processor and pulse until the nuts are ground into a rough meal. Dump the meal into a bowl and add the shredded coconut and cacao nibs.
- In a small pot, gently melt the sunbutter, honey, coconut oil and pinch of salt together. Pour the wet mixture into the dry and mix well.
- Line a 9 x 5-inch loaf pan with parchment paper, then spoon the granola bar mixture into the pan. Press down evenly with the back of a spoon, or your fingers.
- Chill in the fridge for at least an hour, then cut into bars or squares. Store in a sealed container in the refrigerator.