Sunflower Butter Bark with Chocolate Chips



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 Butter
  • 3 Tbsp. Date Syrup
  • 1 ½ tsp. Vanilla Extract
  • 2 Tbsp. Rice Milk
  • Cooking Spray
  • Parchment Paper Sheets


Chocolate Layer



  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 and salt and 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 but 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.
  6. Allow the chocolate layer to rest for 5 minutes before adding more chocolate chips to the top, if desired.
  7. Chill for 1 hour before breaking into pieces and serving.







Write a comment

Comments are moderated