Serving Size: Approximately 24
@PlantBasedFlex_Debbie
Ingredients
For the Base:
1 cup sunflower seed butter (smooth)
3/4 cup SweetLeaf Xylitol (ground to a fine powder)
3/4 cup tapioca flour
1/3 cup almond flour
1/4 cup coconut flakes
1/4 teaspoon salt (omit if your sunflower seed butter is already salted)
1-2 tablespoons almond milk (only if needed)
For the Chocolate Topping:
1/2 cup coconut oil (measured solid, then melted)
1/2 cup cocoa powder (unsweetened)
1/4 cup SweetLeaf Xylitol (ground to a fine powder)
1/2 teaspoon vanilla extract
A pinch of salt
Instructions
Prepare the Base:
Combine Ingredients: In a large mixing bowl, mix together the sunflower seed butter, powdered Xylitol, tapioca flour, almond flour, coconut flakes, and salt until everything is well incorporated.
Adjust Consistency: If the mixture feels too dry, add almond milk one tablespoon at a time until you achieve a manageable, dough-like consistency.
Press the Mixture: Line an 8x8 inch (20x20 cm) baking dish with parchment paper. Press the mixture firmly into the bottom of the dish, creating an even layer. Refrigerate for about 30 minutes, then freeze for 20 minutes to set.
Make the Chocolate Topping:
Combine Topping Ingredients: In a medium bowl, mix melted coconut oil, cocoa powder, powdered Xylitol, vanilla extract, and a pinch of salt until smooth.
Adjust Sweetness: Taste and adjust the sweetness as needed.
Assemble the Bars:
Layer the Topping: Remove the base from the freezer and pour the chocolate topping over it, spreading it into an even layer. Gently tap the dish to remove any air bubbles.
Chill:
Refrigerate: Place the bars in the refrigerator for at least 2-3 hours, or until the topping is firm and the base has solidified.
Serve:
Remove and Slice: Lift the bars out of the dish using the parchment paper flaps and slice into desired sizes.
Store: Keep any leftovers in an airtight container in the refrigerator.
Refrigerate: Place the bars in the refrigerator for at least 2-3 hours, or until the topping is firm and the base has solidified.
Estimated Nutrition Facts: Based on 24 servings.
Calories: Approximately 146
Protein: About 1.3g
Total Fat: Approximately 8.4g
Total Carbohydrates: About 0.3g
Dietary Fiber: Approximately 0.2g