Seedy Sunbutter Bites

Prep: 5Cook: 60Total: 65
Servings: 18 1x


  • 1 cup pecans
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp hearts
  • 2 tablespoons chia seeds
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1/4 cup no sugar added sunflower seeds butter (sunbutter)
  • 1 tablespoon agave nectar
  • 1/4 cup 60% cacao dark chocolate chips, melted


  1. In a food processor, process the pecans, sunflower seeds, hemp hearts, chia seeds, and sea salt until finely ground, about 1 minute.
  2. Add the coconut oil, sunbather, and agave nectar. Process again until it balls up, about 30 seconds.
  3. Use a spatula to scrape down the sides and process again for another 10 seconds.
  4. Line a bread pan with cling wrap or parchment paper.
  5. Place the batter in the lined pan, and press it into the pan, about 3/4 inch thick (I only filled up half the pan so they stayed pretty thick).
  6. Once it is packed into the pan, pop them in the freezer for about an hour. Remove them from the freezer and cut them into 16 bite sized squares.
  7. Heat the chocolate chips in the microwave for a minute and a half, stirring after one minute.
  8. Once the chocolate is nice and drizzly, drizzle the tops of the bites. Dipping them is also a really intriguing option.
  9. I kept my bites on the cutting board so I could easily put the in the fridge or freezer to allow the chocolate to harden.
  10. Store these bites in the fridge until you’re ready to eat them!


  • Per square: Calories 138; Fat 5.4g (Sat 2.3g); Protein 3.5g; Carb 5.4g (net carb 3.1g); Fiber 2.3g; Sodium 50mg
© The Toasted Pine Nut