Today I want to talk about snacks. We’ve talked about snacks before, but not all snacks are created equal. The best kinds of snacks (in my opinion) contain chocolate. Double doses of chocolate (or even triple, if you like). What makes chocolate taste better? Coffee. Just a little bit, to deepen the flavor. And vanilla, because I like it (don’t you?). Sea salt, too, because what goes better with chocolate than sea salt?
This is one of those recipes that I created as I went. I had no clear end in sight when I walked into the kitchen, outside of the fact that I needed a new snack. And that a portable snack would be most ideal. Apparently, I was in the mood for chocolate, because that’s the first item I grabbed off the shelf, shortly followed by oats, another staple ingredient, and freshly made sunflower seed butter (which has also seen a lot of use around here lately).
These bars are dense and chewy, full of wonderful texture, and completely satisfying. Melty chocolate complements crunchy sunflower seeds and chewy rolled oats. A hint of coffee gives these bars a complex flavor and makes them a bit more mysterious than your average granola bar. They’re great for a pre-workout energy boost, quick breakfast (chocolate for breakfast, yes please!), or even drizzled with extra chocolate as a dessert for your Superbowl party this weekend!
Makes 16 bars
•1 tablespoon ground flaxseed
•1/4 cup brewed coffee*
•1/2 cup unsweetened, unsalted sunflower seed butter*
•1/3 cup turbinado sugar
•1 teaspoon vanilla extract
•1/2 teaspoon salt
•1 cup rolled oats
•1/2 cup whole wheat pastry flour
•2 tablespoons cocoa powder
•1/4 cup chocolate chunks
•2 tablespoons sunflower seeds, optional
Preheat oven to 350°F. Line with parchment or lightly grease an 8 inch square baking dish.
In a small bowl, mix together the ground flaxseed and coffee. Set aside.
In a large bowl, combine the sunflower seed butter, turbinado sugar, and vanilla extract. Stir with a wooden spoon until homogenous, then pour in the flaxseed mixture and stir until completely incorporated.
Pour in the salt, rolled oats, flour, and cocoa powder, and mix until well incorporated, using your hands if necessary. The dough will be slightly crumbly. Mix in the chocolate chunks.
Transfer the dough to the prepared baking dish and press down firmly, creating a 3/4 inch thick layer of dough. Sprinkle sunflower seeds on top and press into the dough.
Bake for 18-20 minutes, until edges are just golden. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes: To give these bars a triple dose of chocolate, use my chocolate sunflower seed butter. If you do not wish to use coffee, an equal amount of a coffee substitute (such as Teeccino or Dandy Blend), or non-dairy milk may be used. If you use non-dairy milk, the bars won’t have the mocha flavor, but will work just the same.