I have said that some of our recipes are yummy but this time I really mean it!! What could be better than something you don’t have to bake, something that’s chocolate AND sugar free and something that has added protein? Best of all it’s easy and tastes great!!
I found this original recipe on sugarfreemom.com. She originally developed this for her family that includes a child with nut allergies. If you don’t have a problem with nuts then this recipe can be varied. I’ll give some substitutions in the ingredient list. I also added less sweetener and changed the sunflower seed combination.
1/2 cup unsalted sunflower seeds (If you don’t have nut allergies you can use almonds, pecans or any other type of nut)
1/2 cup tahini (sesame seed butter) (You can use almond butter, p-nut butter, sunbutter etc.)
1 Tbsp. salted sunflower seeds (I like a sweet and lightly salty taste)
2 scoops of chocolate protein powder
3 Tbsp. unsweetened cocoa powder
1/2 cup Swerve powdered sugar free sweetener (You can find Swerve at most health food and natural grocery stores. Sukrin Melis is another good type of sugar free sweetener although I have only found it online. Both of these sweeteners are natural sweeteners, not chemical based)
1/2 tsp. salt
8 Tbsp. coconut oil (not the liquid version)
Optional coating: 1/2 cup sugar free chocolate chips and 1 Tbsp. butter (Lily’s makes a chocolate chip that is sweetened with Stevia)
Place all the ingredients, except the coating ingredients, in your blender or food processor. Blend until smooth, scraping down the sides as you go. Taste and adjust the sweetness. Pour the batter , it will be thin, into a loaf pan that has been lined with parchment paper. Top with another handful of salted sunflower seeds and lightly press down on batter. Refrigerate for 30 minutes. (It will harden) Lift “candy” out of loaf pan with the parchment paper and lay on cutting board. Cut into 8 pieces and then half again to make 16 bars. If you are going to use the chocolate coating put the bars into the freezer for 30 minutes.
Melt the chocolate chips and butter in the microwave. Stir until smooth.
Dip the bottom of the bars into the chocolate, wipe off excess chocolate and place on clean parchment paper. Drizzle more chocolate over the top.
These work best if kept in the fridge because the chocolate may soften up.