Ingredients
Units
Scale
- 2 cups sunflower seed butter, unsweetened (I use Trader Joe's)
- 1 cup powdered sugar (I use Swerve Confectioner for my sugar-freeversion)
- 1/3 cup coconut flour (or cassava flour)
- 1/2 cup shredded coconut (can omit)
- 1 tbsp vanilla
- pinch of salt (if needed)
- 1/4 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a 8 x 8 square pan with parchment paper.
- Place sunflower seed butter in a large microwable bowl. Place in microwave for 30 seconds to 1 minute or until softened. Add all remaining ingredients (except chocolate chips and coconut oil) and stir to combine. Press mixture firmly into pan and place in fridge to cool.
- Prepare chocolate coating by placing chocolate chips and oil in a glass measuring cup. Heat in microwave in 30 second increments, stirring after each interval, until chips have fully melted. Pour mixture over sunbutter layer and place in fridge until solid.
- Store in the fridge.
Notes
- See post for additional substitutions.
- I like to make mine sugar free so I use Lily's chocolate chips and Swerve Confectioner sugar.
- Nutritional information is for the sugar-free version.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 142
- Fat: 11.4 g
- Carbohydrates: 7.8 g
- Fiber: 4.4 g
- Protein: 4.7 g
