Gluten free, dairy free, refined sugar free, nut free, paleo sunflower butter bars that are made with popped quinoa for a crunchy texture and nutty flavor.
Preheat oven to 350 degrees F and prepare an 8.5×11 baking pan. In a medium sized bowl add the oat flour and sea salt for the crust layer. Whole oats can be processed into a flour using a blender, food processor, or even a handheld coffee grinder.
Heat large skillet on stove top to medium high heat until very hot (no oil) and add in 1/4 cup quinoa until it becomes light brown and starts popping. This may take 1-3 minutes depending on how hot the pan is. Be careful not to burn! Repeat with each 1/4 cup until you have 3/4 cup total. The quinoa should have a nutty smell and be golden brown. Add to oat flour bowl.
Pour the maple syrup and softened coconut oil into the flour and quinoa bowl. If your coconut oil is hard, soften in the microwave with 15 second intervals. Be careful, if it’s liquid, it will be difficult to from into a crust. Mix well.
Add the mixture to the prepared pan and press down evenly.
Bake cookie layer for 11-14 minutes, or until starting to brown. Allow to cool in the fridge to harden up while you prepare the other layers.
Sunflower Butter Layer
To make the sunflower layer, mix all ingredients (sunflower butter, maple syrup, coconut oil, and coconut flour) together in a medium sized bowl. If the sunflower butter is dry, you might need less coconut flour. It helps the mixture thicken up considerably.
Layer the thickened sunflower butter over the cookie layer once it has cooled.
Chocolate Layer
Place dark chocolate chips and coconut oil in a small bowl. Starting with 15 second intervals microwave and be sure to stir after each interval until they have just melted.
Cover the crust and sunflower layers you already made with the last chocolate layer. Use a rubber spatula to even out the top of the bars. Sprinkle extra sea salt on top if desired. Refrigerate for about two hours to set before cutting OR place in the freezer for about an hour if you need to speed up the process.
Store bars in an air tight container in the refrigerator for up to a week, or in the freezer for 2-3 months.
