When you live a thousand miles from an Urban Remedy shop and are addicted to their products, you either have to submit to shipping (which is kind of against my religion…) or get creative. Being one who is always up for a baking challenge, I got to work in the kitchen. I’m happy to report that after several iterations of recipe testing, with thanks to my squad of taste testers, I have for you the SunButter Bar! It’s made with maple syrup so it’s not as candy-sweet as a peanut butter cup (Justin’s are my favorite), but it sure makes a nutritious snack or morning coffee accompaniment.
This recipe fits a 9×5-inch loaf pan, cut horizontally into 8 bars. You can double the recipe for an 8×8 square or a rectangular tart pan (13.5×4-inch) with fluted edges.
To get the shiniest top without the whitish “bloom”, I recommend letting the chocolate layer cool at room temperature for an hour or more before putting the pan into the refrigerator.
SunButter Bars (Urban Remedy knockoff)
adapted from Real Food with Jessica "Paleo No-Bake Nut-Free SunButter Chocolate Bars"
makes 8 bars
Ingredients
- ½ cup sunflower seed butter, unsweetened (125 grams) SunButter brand (can substitute almond butter)
- 2 ½ tablespoons coconut flour (17 grams) (can substitute almond flour)
- 2 tablespoons maple syrup (40 grams)
- pinch of salt
Cacao Topping
- ¼ cup cacao butter (52 grams) Navitas brand
- 3 tablespoons cocoa powder, unsweetened (17 grams) I like Tcho or Navitas
- 2 tablespoons maple syrup (40 grams)
Instructions
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Line a 9x5-inch loaf pan with a sheet of wax paper or parchment and grease any exposed pan surfaces with a dab of coconut oil on your fingertip.
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Place the SunButter, coconut flour, maple syrup, and salt into a small saucepan and gently melt over low heat on the stovetop. Stir to combine thoroughly and spread into bottom of lined pan. Chill for about 30 minutes to firm.
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Place the cacao butter, cocoa powder, and maple syrup in a metal bowl set in a pan of barely simmering water on the stovetop. Once melted, stir with a spatula to thoroughly combine all ingredients and pour over the chilled SunButter layer. Set aside at room temperature to cool down gently (at least 30 minutes but longer if you can spare the time) then pop the pan into the refrigerator to chill about an hour before slicing.
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To slice: Remove pan from refrigerator and let sit at room temperature for a few minutes. Grasp the paper edges, lift out the big slab, and set on a flat surface. Using a sharp knife and wiping with a wet cloth after each cut, cut into bars. If the top cracks more than you'd like, stop and let the slab warm up a little more. It's all about temperature with bars like this...whether you're making them, cutting them, or eating them. Experiment and see what works for you. I like to wrap each individually in parchment paper. Keep refrigerated. Enjoy!
