Chocolate Sunflower Butter Bark with Cranberries and Pumpkin Seeds

Ingredients: 

Sunflower Butter Layer 

• 3 ¼ C. Gluten-free Rolled Oats
• ½ tsp. Cinnamon (optional)
• ¼ tsp. Kosher Salt, or to taste
• 2/3 C. Sunflower Seed Butter
• 3 Tbsp. Date Syrup
• 1 ½ tsp. Vanilla Extract
• 2 Tbsp. Rice Milk
• Cooking Spray
• Parchment Paper Sheets 

Chocolate Layer 

• 10 oz. Free2b Baking and Melting Wafers
• 1 Tbsp Virgin Coconut Oil or Soy-free Vegetable Shortening

Toppings

• ½ C. Dried Cranberries
• ½ C. Roasted Pumpkin Seeds

Directions:

1. Prepare a 12x16 inch baking sheet (half sheet) with cooking spray and parchment paper.
2. Place the oats in a food processor and blend to a fine texture. Add the cinnamon (if using) and salt. Pulse to combine.
3. Add the sunflower butter, date syrup and vanilla to the food processor. Pulse, then add rice milk as needed to form a damp, crumbly mixture.
4. Transfer the mixture to the prepared baking sheet and press down evenly. Bake at 350 degrees for 15 minutes.
5. Melt chocolate chips and coconut oil in a double boiler and spread evenly over the baked sunflower butter layer. Sprinkle with dried cranberries and pumpkin seeds.
6. Chill for 1 hour before breaking into pieces and serving.