Chocolate Coated Soy Butter Squares

Packing school lunches can start to feel repetitive, especially when you’re trying to find snack options that are both healthy and nut‑free. If you’re running out of ideas that your kids will actually enjoy, you’re not alone. This recipe is designed to make your life easier with simple ingredients and kid‑approved flavour. Give it a try and add it to your lunch rotation. You will be so happy you did!

INGREDIENTS:

2 ½ cups Old-Fashioned Rolled Oats

3 tablespoons Flaxseed Meal

½ cup Maple Syrup

1 teaspoon Vanilla Extract

1 cup Sunflower Seed Butter

¼ teaspoon Sea Salt

¾ cup chocolate chips

DIRECTIONS:

1. Line an 8-inch square pan with parchment paper. 
2. In a large bowl, add oats, ground flaxseeds, and sea salt. Stir to combine.
3. Stir in sunflower seed butter, maple syrup, and vanilla extract and stir very well to bring all the ingredients together into a sticky dough. The batter should be thick, sticky, and easy to press down into a pan.
4. Transfer dough into the square pan and press down to create a firm base for the squares. Place the batter in the freezer for 10 minutes. 
5. While the dough is firming up, melt the chocolate using the double-boiler method.
6. After the10 minutes, remove the dough from the freezer. Pour melted chocolate over the dough and spread it out evenly with a spatula. Place the pan back in the freezer for another 10 minutes.
7. Remove the pan from the freezer and cut into 12 squares. Enjoy!
   
   

*Note: Store for up to 1 week in a sealed container in the fridge or freeze for later and thaw 1 hour at room temperature before serving.