When I was trying to come up with a name for these Nut Free, No Bake Fudgey Bars. The first word that came to mind was ‘crack’ but I felt that may be a little explicit so the next best thing was Sunbutter Fudge Bars, so I’m going with that.

But seriously, self control will be required in order to not eat the whole tray of these Sunbutter Fudge Bars in one go. The bottom is perfectly ‘biscuity’, the middle layer, fudgey yet soft, and the top contains a layer of decadent dark chocolate spiked with more Sunbutter.

I got into using Sunbutter for selfish reasons really. A few years back I was told I was told I was intolerant to Peanuts and Cashews. Ironic I know. But I’ll have you know the name Peanut Head was more of an endearing nickname my husband gave me. And not created due to a love of Peanuts. Next came the Almonds and Pistachios. These weren’t an intolerance but more of an inadequate ability to digest. So, I had to start getting creative in the kitchen with nut free alternatives. Sunbutter (made from ground sunflower seeds) has the creaminess of almond butter with enough fattiness to hold up in most dessert creations. Some don’t like the taste. Me? I love it!

These bars are

No Bake
Nut Free
Grain Free option
Soy Free
Plant based
Fudgey
Ready in less than 30
A must make

Need more Nut Free Desserts? Check out these favs

Sunbutter Fudge Bars

0 from 0 votes

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Setting Time

minutes

Nut free fudge bars made with sunflower seed butter that’s no bake, vegan, fuss free and results in a decadent yet moreish dessert fit for any house guests.

Ingredients

Bottom Layer
1 cup gf oat flour
1/4 cup coconut shreds
2 tbsp unsweetened Sunbutter
2 tbsp coconut flour
4 tbsp coconut oil, melted
1 tsp vanilla essence
Middle Layer
3/4 cup Sunbutter
1/4 cup cacao powder
1/4 cup coconut oil, melted
1/4 cup liquid sweetener, honey, maple syrup or brown rice syrup.
1 tsp vanilla essence
Chocolate Layer
65g dark chocolate
2 tbsp honey or 2 drops stevia (if chocolate is unsweetened)
1 tbsp coconut oil
1 tbsp Sunbutter

Directions

In a food processor blend together all your base ingredients until you get a doughy ball.
Transfer to a loaf tin lined with cling wrap, to allow for easy removal.
Press the base down with your hands ensuring its even. Transfer to the freezer while you make the middle layer.
In a medium bowl, add in all your middle layer ingredients, stir until well combined.
Transfer mixture to your loaf tin, ensuring it’s evenly spread. Return to the freezer.
Gently melt down your top layer ingredients in a small saucepan, ensuring you don’t overheat the chocolate.
Pour chocolate mixture into your loaf tin, spread it evenly and return to the freezer for 15-30 mins (you want the top layer to be solid before cutting into it).
Once set, remove your slice from the loaf tin by gently pulling on the cling wrap. Remove the cling wrap and cut into 8 even squares.