INGREDIENTS:
2 cups Oats
1/2 cup Oat Flour
1/4 cup Cacao Powder
1 tsp Cinnamon
1/4 tsp Sea Salt
1 cup Sunflower Seed Butter
1/2 cup Raw Honey
1/2 cup Dark Chocolate Chips
DIRECTIONS:
Combine the oats, oat flour, cacao powder, cinnamon, and salt together in a large bowl. Stir to combine. Mix in the sunflower seed butter and honey, and stir until a dough has formed. Fold in the chocolate chips.
Line a cake or loaf pan with parchment paper and scoop the dough into it. Pat it down flat with a spatula or your hands until even. Transfer to the fridge to set for at least one hour.
Slice, serve, and enjoy!
 NOTES:
Leftovers
Keep in an airtight container on the counter for up to five days. Or, refrigerate in an airtight container for up to one week. Freeze for up to three months.
Serving Size
One serving is equal to one bar. A 9 x 9-inch (23 x 23 cm) baking pan was used to make 18 servings.
No Sunflower Seed Butter
Hazelnut butter is especially delicious here. Try cashew, peanut, or almond butter instead.
No Oat Flour
Blend rolled oats or quick oats to make your own.