Paleo Chocolate Sunbutter Bars
I’ve been making sweets for a long time! When I was still in elementary school I had perfected the art of chocolate chip cookies. Before we went gluten free and low glycemic, Jim’s and my favorite dessert (well, it was in the top 5, anyways), was chocolate peanut butter bars, bursting with confectioner’s sugar, graham crackers, and butter. Those were some good eats! I wasn’t sure how to replicate that recipe, without all the badness, though, until I ran across a Paleo one, made with sunbutter, instead of peanut butter, in The Big Man’s World. I changed his recipe a bit, adding less coconut flour, and adjusting a few other proportions. I also added a little coconut cream to the chocolate, so it wouldn’t be too hard to bite into. Well, these Paleo Chocolate Sunbutter Bars are to die for…seriously, so good! Thanks for the inspiration, The Big Man’s World! By the way, you should check out that site…great ideas!
This recipe calls for coconut flour
My regular readers will know that if you really need to watch your sugars, I recommend using xylitol
Before we get to the recipe for the Paleo Chocolate Sunbutter Bars, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 1/2 Cups Sunbutter
- 1/3 Cup Coconut Flour
- 1 Cup Blanched Almond Flour
- 1/2 Cup Coconut Sugar (use xylitol for diabetics)
- 1/2 Tsp Pink Himalayan Salt
- 1/2 Tsp Organic Cinnamon
- 1 Tsp Vanilla
- 1-3 Tbsp Light Coconut Cream
- 1-2 Cups 70% Chocolate Chunks
- 1/2 Cup Light Coconut Cream
- 2 Tbsp Raw Cacao Nibs (optional)
- Stir together all of the ingredients for the dough, except for the coconut cream. It should be fairly crumbly.
- Add the coconut cream, one tablespoon at a time, until the dough comes together to form a ball.
- Press the dough into a parchment lined 8x8 glass baking dish and set it in the refrigerator while you prepare the chocolate.
- Melt together the chocolate and coconut cream in the microwave or a double boiler. To make a double boiler, simply place a large bowl on top of a medium pot, that has a little water in the bottom of it. Place it over low heat, and stir until the chocolate is melted.
- Spread the chocolate over the sunbutter dough and sprinkle it with cocoa nibs, if desired.
- Chill the bars in the refrigerator, until the chocolate and dough are set up. Cut into pieces and enjoy!
