Prep Time: 20 Minutes
Bake Time: 25 Minutes
Chill Time: 60 minutes
Total Time: 1 Hour 45 Minutes
Yield: 8 Bars

Ingredients:

Base:

• ½ cup Vegan Butter, melted
• ⅛ cup Organic Cane Sugar
• ½ tsp Vanilla Extract
• 1 cup Gluten-Free Organic Flour Blend with Xanthan Gum
• ½ tsp Fine Sea Salt

Middle:

• ⅔ cup All-Natural Sunflower Seed Butter
• ⅓ cup Maple Syrup
• ¼ cup Coconut Oil, melted

Top:

• 1 Pascha 55% Cacao Organic Vegan Dark Chocolate Bar
• 1 tsp Coconut Oil

Directions:

• Preheat the oven the 350°F degrees and prepare a 8.5x4.5 inch loaf pan with coconut oil and parchment paper.
• In a medium mixing bowl combine the melted butter, cane sugar, and vanilla extract. Whisk together until smooth.
• Add in the gluten-free flour and sea salt. With a spatula mix until combined and a thick batter forms.
• Transfer the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes or until it’s a very light golden brown.
• Remove from the oven and allow to fully cool in the pan on a cooling rack. Place it in the freezer for a quicker cool.
• In a medium mixing bowl, combine the melted coconut oil, sunflower seed butter, and maple syrup and whisk together until smooth.
• Pour over the fully cooled base layer and spreadably evenly. Allow to set in the freezer while preparing the chocolate top layer.
• Using a double boiler, heat the Pascha Chocolate squares and coconut oil until fully melted and smooth.
• Pour the melted chocolate over the chilled bars and spread evenly.
• Chill in the refrigerator until fully set. Slice into 8 bars and enjoy.

Notes: Store any leftovers in an airtight container in the refrigerator for up to 7 days. This can be frozen in an airtight container for up to 6 months.

Recipe, photos and reel credit @cakedbykatie
Music credit - Breeze by MBB