*This post is sponsored by KoRo*
These sunflower seed butter chocolate crunch bars have the perfect soft and crunchy ratio! A chocolate ‘rice krispie’ base, a smooth creamy centre and a layer of decadent dark chocolate on top. Oh and it’s all vegan, gluten-free and no-bake. Dessert perfection!
This is my first time trying sunflower seed butter and it reminds me a lot of tahini. I’ve always been more of a tahini person than a nut butter person as I grew up eating tahini. I also find it so much easier to use in recipes because it’s so much runnier, so makes for better texture in recipes.
Like tahini, sunflower seed butter is a lot smoother and thinner, so I think it’s become my new favourite ingredient to play around with in recipes! The reason I’d never tried it before is simply because I’ve never seen it in the UK. I know SunButter exists in the US, but we don’t have an equivalent over here.
So when I found out KoRo stocked it, I just HAD to try it! It does taste like sunflower seeds, which I love, but the taste is very mild so it’s a great ingredient to use in healthier desserts as a butter substitute. It’s also not as bitter as tahini (I get some comments form people trying tahini for the first time saying it’s a little too bitter for their liking), so if that’s the case for you, then sunflower seed butter may be a good alternative. It’s also nut-free, so a great option for people with nut allergies.
You can find the sunflower seed butter I used from KoRo – they have an AMAZING range of health foods that make your healthier treat making so much easier. They also have a massive range of snacks, treats, superfoods and baking essentials. They stock a lot of products that you can’t find anywhere else in the UK. I can honestly spend hours browsing their products! Make sure you have a browse and if you decide to order anything, make sure you use my code NADIA5 at the checkout to get 5% off!!!
Sunflower Seed Butter Chocolate Crunch Bars
Makes – 8 squares
For the chocolate crunch base
2 tbsp KoRo sunflower seed butter
25g (1 oz) puffed rice (white or brown) or Rice Krispies
100g (3.5 oz) dark chocolate
For the sunflower seed butter centre
140g (5 oz) KoRo sunflower seed butter
3 tbsp maple syrup
55g (1.9 oz) coconut oil, melted
Pinch of salt
For the chocolate topping
100g (3.5 oz) dark chocolate
1 tbsp coconut oil
1 tbsp KoRo sunflower seed butter
Start off by making the base – break up the chocolate into a heat-proof bowl and melt over a double-boiler or in the microwave (keep an eye on it to make sure it doesn’t burn!). Mix in the sunflower seed butter and fold in the puffed rice.
Press down into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin) and freeze for 10 minutes.
Mix the sunflower seed butter centre ingredients in a bowl until smooth, then pour over the base. Return to the freezer for 30-60 minutes.
Finally melt together the chocolate topping ingredients over a double-boiler/microwave and pour on top. Refrigerate until chocolate is set.
Slice into squares and enjoy!
Store in an air-tight container in the fridge for up to 4 days.