Peanut butter cup lovers rejoice!
We have a healthier option that is low on inflammation and sugar – high on fiber and healthy disease fighting fats. Enjoy this allergy free treat without gluten, grains, peanuts, dairy, or refined sugars.
If you love sweet and salty, try sprinkling some roasted salted sunflower seeds on top – I’m going to try that next time, because I know I will be making these again and again!
Ingredients:
Base
- 1 cup Golden Flax Seed, ground
- 1 cup Unsweetened Coconut, finely shredded
- 3/4 cup Swerve (or other 1:1 sugar substitute)
- 2 tbs Coconut Oil
- 1 1/2 cup Sunflower Butter (no sugar added)
- Top Layer
- 2 tbs Coconut Oil
- 4 oz Unsweetened Chocolate
- 2 tbs Swerve Sweetener
Instructions:
- In a large bowl, combine the flax seed and shredded coconut.
- In a saucepan, over low heat, combine the sunflower butter, coconut oil, and swerve until melted.
- Pour sunflower butter over dry ingredients and mix well. Press into the bottom of a 8×8 baking dish lined with parchment paper.
- Back in the saucepan, combine the ingredients for the top layer. Heat over low heat until melted and smooth.
- Pour the chocolate over the top of the sunbutter mixture. Freeze for 30 minutes or until set. Then cut into bars and serve or store in the refrigerator until ready to eat.
