SunButter Crunch Bars

1 cup SunButter Creamy

4 tablespoons pure maple syrup

3 tablespoons coconut flour

1 cup crushed cereal (we used @barbarasbakery multigrain puffins – pulse in food processor)

Sprinkle of pink Himalayan sea salt

Splash of pure vanilla extract

OPTIONAL:

Enjoy Life Foods dark chocolate morsels

Spoonful of coconut oil

Additional SunButter

Combine SunButter, maple syrup, and vanilla extract in food processor. Mix in coconut flour, crushed cereal bits, and sea salt. A dough consistency should form.

Transfer to parchment lined brownie pan and spread out evenly. Pop in the freezer for 10 minutes.

OPTIONAL:

In the meantime, melt a handful of chocolate chips and a bit of coconut oil together. Take bars out of freezer, spread with melted chocolate, add a few spoonfuls of SunButter on top, and swirl with a toothpick. Sprinkle with sea salt and pop back in the freezer overnight.

Remove the next day, chop into bars, and store in the fridge for up to a week, but chances are they won’t last that long.