Step 1

In a food processor, process the pecans, sunflower seeds, hemp hearts, chia seeds, and sea salt until finely ground, about 1 minute.

Step 2

Add the coconut oil, sunbather, and agave nectar. Process again until it balls up, about 30 seconds.

Step 3

Use a spatula to scrape down the sides and process again for another 10 seconds.

Step 4

Line a bread pan with cling wrap or parchment paper.

Step 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).

Step 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.

Step 7

Heat the chocolate chips in the microwave for a minute and a half, stirring after one minute.

Step 8

Once the chocolate is nice and drizzly, drizzle the tops of the bites. Dipping them is also a really intriguing option.

Step 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.

Step 10

Store these bites in the fridge until you’re ready to eat them!