Chocolate Sunbutter Bars (paleo)

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I’ve been making sweets for a long time! Before we went gluten free and low glycemic, one of Jim’s and my favorite dessert 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. 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!

Further Food Nutritionist Commentary:

This recipe sounds delicious and while it is rich it is loaded with nutritious goodness from heart healthy fats to fiber from the seeds, antioxidants from the dark chocolate and lauric acid from the coconut cream. The ingredients in this bar make for a delicious dessert or for a snack on the go. Packed with nutrients, I’d say this would make a great energy bar if you are off on a long bike ride or hike! The gluten free, vegan and dairy free communities out there should be psyched for this treat!


By Amy Shapiro, MS, RD, CDN

Chocolate Sunbutter Bars (paleo)

  • Prep Time:20 minutes
  • Cook Time:0 mins
  • Servings: 10

Ingredients

For the Sunbutter Dough: 
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 teaspoon pink himalayan salt
1/2 teaspoon organic cinnamon
1 teaspoon vanilla
1-3 tablespoons light coconut cream

For the Chocolate: 
1 cup 70% chocolate chunks
1 tablespoon light coconut cream
2 tablespoons raw cacao nibs (optional)

Instructions

1. Stir together all of the ingredients for the dough, except for the coconut cream. (It should be fairly crumbly.)
2. Add the coconut cream, one tablespoon at a time, until the dough comes together to form a ball.
3. Press the dough into a parchment lined 8×8 glass baking dish and set it in the refrigerator while you prepare the chocolate.

 

For the Chocolate Topping: 
1. 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.
2. Spread the chocolate over the sunbutter dough and sprinkle it with cocoa nibs, if desired.
3. Chill the bars in the refrigerator, until the chocolate and dough are set up. Cut into pieces and enjoy!

1. Stir together all of the ingredients for the dough, except for the coconut cream. (It should be fairly crumbly.) 2. Add the coconut cream, one tablespoon at a time, until the dough comes together to form a ball. 3. Press the dough into a parchment lined 8×8 glass baking dish and set it in the refrigerator while you prepare the chocolate.   For the Chocolate Topping:  1. 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. 2. Spread the chocolate over the sunbutter dough and sprinkle it with cocoa nibs, if desired. 3. Chill the bars in the refrigerator, until the chocolate and dough are set up. Cut into pieces and enjoy!

Nutrition Information

Per Serving:  Calories: 447; Total Fat: 26g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 241mg; Potassium: 217mg; Carbohydrate: 22g; Fiber: 8g; Sugar: 14g; Protein: 11g

Nutrition Bonus:   Iron: 15%

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