A crispy chocolate granola bar layer is covered in creamy sunflower butter, and topped with a layer of dark chocolate, for an allergy friendly, low sugar treat everyone will love! These make the perfect after school snack.
Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment or baking paper.
In a bowl, mix together the oats, brown rice crisp, oat flour (this can be processed from whole oats in a blender, or store bought oat flour - i've tried both and it doesn't matter), cocoa power and sea salt.
In a microwave-safe bowl, add coconut oil and date syrup (or honey). Microwave the ingredients for 20-30 seconds until warmed enough to easily mix the two together, but not hot. (longer if your coconut oil needs to be melted from solid).
Mix the liquids into the dry ingredients, and mix well. Add the mixture to the prepared pan, and either press down evenly with wet hands or by using a pastry roller (see link below recipe for details).
Bake cookie layer for 12-14 minutes, then allow to cool, and then refrigerate until very cool.
To make the sunflower layer, mix all ingredients together in a bowl. If the sunflower butter is dry, you might need less coconut flour. When you first add the coconut flour, it won't make a big difference, but after sitting for 5 or 10 minutes, the mixture will thicken considerably.
Layer the thickened sunflower butter over the cookie layer.
Melt dark chocolate chips, and stir in sunflower butter. Cover the bars with the chocolate mixture in an even layer. Refrigerate to set before cutting the bars.
Store bars wrapped tightly (or in an air tight container) in the refrigerator or at a cool room temperature for up to a week, or longer in the freezer.
It's possible that these can be made with peanut or almond butters. The amount of sweetener or coconut flour might need to be adjusted. If you try it, let me know how it works! I've been wanting to make these with almond butter.