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Sunbutter Chocolate Crunch Slice

2-layer yum!  Creamy Sunbutter plus a quinoa crunch, and decadent chocolate make this slice the most decadent slice of heaven.  This slice is so good there will be no leftovers, trust me!  Gluten-free, Dairy-free and no refined sugar and utterly delish.  Your friends will never know this dessert is diet-friendly.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Gluten-Free, Nut-Free, Sugar-Free
Keyword: chocolate, crunchy, no-bake, quinoa, sunbutter, sunflower seed butter
Servings: 10 slices
Author: Julie Rosenthal

Ingredients

Bottom Cookie Layer

  • ¼ cup creamy sunflower seed butter I use Sunbutter, unsalted, unsweetened
  • 1 ¾ tbsp coconut oil
  • ¼ tsp coconut butter
  • 5 tbsp quinoa crunchies/puffs nuts.com
  • ¼ tsp honey organic
  • ¼ tsp pink Himalayan salt or sea salt

Top Chocolate Layer

  • cup dark chocolate chips sugar-free, dairy-free, gluten-free
  • 2 tsp coconut oil

Instructions

Cookie Layer

  • In a medium-size microwaveable-safe bowl combine the sunflower seed butter, coconut oil, coconut butter and melt for 15 seconds.  Mix well.
  • Add in the honey and quinoa crunchies.  Blend together till well mixed.
  • Prepare a medium-size bread pan with parchment paper.  No spray.  Add the mixture to the pan and tap the pan on the counter to spread the mixture evenly in the pan. Use a spatula if needed.
  • Sprinkle the sea salt on top. Then freeze for 2 hours.

Chocolate Top Layer

  • In a microwaveable safe bowl add the chocolate and the coconut oil and melt for 30 seconds or more mixing at 15-minute intervals.  Once melted pour melted chocolate mixture on top of the crunch layer.  Tap the pan on the counter to spread mixture evenly.  Then freeze again for 4-6 hours or overnight. This chocolate layer should be thin.
  • Once frozen, lift the sides of the parchment paper up to lift the dessert out of the baking pan.  Place chocolate side on the cutting board, sunflower seed crunch slice up and facing you.
  • With a sharp knife firmly cut thin slices about ¼ inch wide.  Then store them in the freezer, sliced.
  • Enjoy directly out of the freezer, and keep frozen until ready to serve.

Notes

I use the Sunbutter brand because it’s completely gluten-free and made in a nut-free facility. // For the chocolate, I used Lilly’s – Stevia sweetened chocolate that is gluten-free and vegan.  // I got my Quinoa Puffs at Nuts dot com. // If you don’t have a bread pan, you can use a small brownie or cake pan.  Just know that this dessert may be too small to fit in those.  If that happens, totally ok!  Mold the bottom layer into a shape inside the pan.  That will work totally fine.