Endive Boats With SunButter Sauce

6 endives

2 large carrots, peeled and finely diced

5 celery stalks, finely diced

1/4 cup cilantro, minced

1/2 cup toasted sunflower seeds

1/3 cup SunButter Sauce (recipe below)

Himalayan sea salt and black pepper, to taste

SunButter Sauce

1/4 cup No-Sugar-Added SunButter

1 TBPS apple cider vinegar

1 tsp maple syrup

1 tsp tamari lite (read labels to ensure gluten-free)

1. Rinse the outside of each endive. Trim the stem off each endive with a knife. The outer leaves will naturally loosen and fall off. Continue cutting the steam to loosen more leaves, discarding the woody core. Continue for each endive until you have a collection of leaves. Rinse the leaves once more and pat dry with a towel.
2. Prepare the SunButter Sauce by adding all ingredients to a high speed blender and process until smooth and creamy. Alternatively, you can whisk in a large bowl to combine, but a blender does a better job for the creamiest consistency.  Add 1-2 TBSP of filtered water as needed to reach your desired consistency.
3. Dice the carrots, celery, and cilantro and add to a large bowl with the sunflower seeds and cilantro. Toss lightly with the SunButter sauce. Season with Himalayan sea salt and black pepper to taste.
4. Spread endive leaves facing up on a plate. Spoon the filling into endives leaves in heaping 1 TBSP spoonfuls. Garnish with optional leftover SunButter sauce and chopped cilantro.
5. Store leftovers in the fridge for 2-3 days, though best when fresh. SunButter sauce keeps in the fridge for up to one week.