Low Carb No Bake SunButter Bars

1 cp. Natural SunButter (made with sunflower seeds)
16 tbsp Coconut Flour
1/2 tsp salt
1 cp. almond flour
3/4 cp. Erythritol
1/2 tsp Ground cinnamon
1/4-1/2 cp. Almond Milk, Unsweetened
8 oz Baking chocolate, unsweetened
8 tsp Sucralose (to taste)

1. For sweeter bars, feel free to add some erythritol or sucralose.
2. Depending on the brand of coconut flour you use, you may need more or less milk- Some brands are so absorbent, you may need a full cup.
3. These bars are also great with peanut butter, tahini or almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a low carb diet.

1. In a large mixing bowl, combine the coconut flour, almond flour, erythritol, sea salt and cinnamon. Mix until combined.
2. Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
3. Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
4. Press into a lined 9 x 9 inch baking dish and press firmly.
5. Melt chocolate. Add sucralose until desired sweetness is reach.
6. Pour chocolate onto the bars and refrigerate for at least 2 hours. Remove from pan and cut into 16 bars.


Serving Size: 16