- ½ cup mashed frozen banana or ½ cup date puree (approximately 6-8 dates soaked in 1 cup water for an hour, drained, then blended to make ½ cup mixture)
- 1 cup roasted sunflower butter
- 2 tablespoon ground chia seeds, mixed with 3 tablespoons water to form a paste
- 2 tablespoon melted coconut oil
- 2 tablespoon honey, brown rice syrup, or date syrup – see note
- ¼ cup xylitol
- 10 drops stevia concentrate
- 1 tablespoon gluten-free vanilla extract
- ½ cup cacao powder
- ¼ teaspoon Himalayan rock salt
- ½ teaspoon gluten-free baking soda
- ¼ cup dairy-free chocolate chips
- Preheat oven to 350F and prepare an 8×8 baking dish with coconut oil. Ensure all nooks and crannies are well oiled. The mixture naturally has oil, so I didn’t bother using parchment.
- In a food processor , combine bananas, sunflower butter and chia seed mix. Process until smooth.
- Add in coconut oil, date syrup, xylitol, stevia and vanilla. Again, process until smooth before adding cacao, salt and baking soda
- Transfer batter into a well greased 8×8 inch Pyrex baking dish and sprinkle with chocolate chips.
- Bake for 30-35 minutes, until a toothpick comes out clean and the sides begin to get golden.
- Remove from the oven and allow to sit for 5 minutes. Cut in the pan into 16 squares and have at ‘er!
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If vegan, do not sweeten with honey. If grain-free, do not sweeten with brown rice syrup.
I tried a batch without the stevia and they weren’t sweet enough. If you don’t want to use stevia, sub the plain roasted sunflower seed butter with the sweetened version and you should be good!
Nutrition Information Per Serving
- Calories: 159
- Calories from Fat: 100
- Total Fat: 11.1
- Saturated Fat: 3.1 g
- Sodium: 77 mg
- Carbs: 15 g
- Dietary Fiber: 1.7 g
- Net Carbs: 13.3 g
- Sugars: 4.2 g
- Protein: 4.3 g