Decadent Chocolate & Sunflower Butter Bars

I thought I'd make a Passover friendly and Easter perfect healthy desert to share with you all, so I whipped this up in the kitchen yesterday. It's the perfect snack or desert to enjoy on Passover, Easter, or any time of the year! Most importantly, it's raw, vegan, refined sugar free, gluten free, all natural, guilt free, amazingly delicious and only takes about 10 minutes to make- enjoy!

Decadent Chocolate and Sunflower Butter Bars

First layer

• 1 cup gluten free oats
• 6-7 medjool dates
• 2 tbsps shredded coconut
• 1 tbsp date syrup
• 1 tbsp sunflower seeds

Second layer

• 2 tbsps coconut oil
• 4 tsps cacao
• 1-2 tbsps maple syrup
• about 1/4 cup water

Third layer

• 3 heaping tbsps sunflower butter 
• 1 tbsp shredded coconut
• 1 tbsp sunflower seeds

Directions

First, cover a 6x6 baking dish with baking paper. For the first layer, blend gluten free oats and dates. Add in the rest of the ingredients, mix, and lay out on the baking dish using your hands to mush down and even out perfectly. Then for the chocolate layer, heat up coconut oil in a pan. Add in cacao and maple syrup, keep stirring, and slowly add in water until you reach desired consistency. You can also use almond milk instead of water if you want it to taste more like milk chocolate rather than dark, Layer chocolate spread evenly over the oat and date base. Then, spread sunflower butter over chocolate layer. You can either do this right away and let the two layers blend together like I did, or you can freeze the first two layers for about 15 minutes until the chocolate hardens and then spread with sunflower butter. Top everything with shredded coconut and sunflower seeds, freeze for about thirty minutes, cut into squares, and enjoy!

xxx

Rachel