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Sunbutter Crunch Bars Recipe

If you’re looking for a snack that satisfies your dessert cravings and incorporates your methylation superfoods, look no further than Against All Grain’s No-Bake Sunbutter Crunch Bars. These bars are filled with sunflower seeds, which are a great food to support balanced methylation, since they are rich in zinc, methionine, cysteine, magnesium, potassium, B3, B6, folate, and betaine. Phew! Their simplicity makes this a great recipe for even the most basic of cooks. 

Sunflower seed butter is made from grinding raw sunflower seeds, just like peanut butter is made. There’s quite a few different brands on the market, and some contain sugars or bad oils, so make sure to look for one that is just sunflower seeds and salt. You can also easily make it at home with a little time and a food processor.


For the Candied Pecans

1 cup Pecans finely chopped

2 tbsp Maple syrup

pinch fine sea salt

For the Chocolate

2 tsp coconut oil

1 cup chopped dark chocolate

Sunbutter Filling

1 ⅓ cup unsweetened sunflower seed butter

⅓ cup pure maple syrup

½ cup Arrowroot powder

6 tbsp Coconut flour

4 tbsp melted raw cacao butter

½ tsp pure vanilla extract

½ tsp fine sea salt


  1. Preheat the oven to 350º F. Line a baking sheet with parchment paper. Combine the chopped pecans, maple syrup, and sea salt and pour onto the prepared baking sheet. Bake for 15 minutes.
  2. Very lightly grease a 8×11 pan with coconut oil and line it with parchment paper. Leave flaps that hang over the sides of the pan to release the bars easily.
  3. Combine the chocolate and coconut oil in a glass bowl set over a saucepan with 2 inches of water in it, creating a double-boiler. Gently stir until melted and fully combined. Set aside.
  4. Mix the Sunbutter Filling ingredients together in a bowl. Add the candied pecans then press the mixture into the prepared pan. Cover the sunflower butter layer with the melted chocolate and use a spatula to smooth the top. Cover with plastic wrap, then chill in the refrigerator for 1 hour, until set. Cut the bars into squares and serve immediately, or store in the refrigerator covered for up to 1 week. Bring to room temperature for 15 minutes before serving.

Recipe by Kara Fitzgerald, ND 

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