Ingredients:

  • 125g sunflower seed butter
  • 110g honey
  • 5ml vanilla extract
  • 1.5g fine sea salt
  • 180g rolled oats
  • 70g ground flaxseeds
  • 60g mini dark chocolate chips
  • 20g shredded unsweetened coconut

Instructions:

  1. Warm the 125g sunflower seed butter and 110g honey in a small saucepan over low heat or in the microwave for 30 seconds. Stir in the 5ml vanilla extract and 1.5g salt until the mixture is velvety and smooth.
  2. Toss the 180g rolled oats, 70g ground flaxseeds, and 20g shredded coconut in a mixing bowl. Fold in the 60g chocolate chips, making sure they're spread out so every bar gets some.
  3. Pour the warm binder over the dry ingredients. Stir with a spatula until every oat is glistening and fully coated.
  4. Line your 8x8 inch pan with parchment paper. Transfer the mixture into the pan. Use the bottom of a flat glass or a spatula to press down with a lot of force to eliminate all air pockets.
  5. Place the pan in the fridge for 30 minutes to firm up. Lift the parchment paper out of the pan. Slice into 10 equal bars using a sharp knife.