No-Bake SunButter Salted Chocolate Bites
These No-Bake SunButter Salted Chocolate Bites are delicious little morsels of chocolatey, salty goodness. The combination of chocolate and sunflower seed butter is tied together with the addition of sea salt. I know it might not seem like much, but a little salt goes a long way in bringing out the natural flavors of these two.
To give these the illusion of a peanut butter and chocolate combo, but in a nut-free package, I’ve used Creamy SunButter. SunButter is great as a peanut butter substitute to make treats that are more inclusive, which is especially important if you’re ever making treats for parties, kids’ school events, and more.
These little squares are similar to fudge but with a graham cracker or cookie crumb bottom. They are perfect for giving as hostess gifts. I can see these being adorned with edible gluten-free gold glitter for a little pop of holiday flair (do so after spreading the chocolate on top, along with the addition of sea salt, before putting in the fridge).
No-Bake SunButter Salted Chocolate Bites
Ingredients
- ½ cups melted unsalted butter
- 1 cup gluten free graham cracker or cookie crumbs
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 cup Creamy Sunbutter
- 2 tablespoons unsalted butter
- 10 ounces bittersweet or semisweet chocolate chips
- 1 tablespoon flaky sea salt
Instructions
- Line an 8x8-inch or 9x9-inch baking pan with parchment paper.
- Combine the melted butter, crumbs, powdered sugar, and vanilla in a mixing bowl and stir well. (You can also do this in a food processor – my preferred way since the dough gets a bit stiff.) Add the SunButter and stir until fully combined. Press the mixture firmly and evenly into the prepared pan.
- Melt the chocolate chips and 2 tablespoons butter over barely simmering water (making sure the bottom of the pan does not touch the water) or in the microwave. Stir until smooth and glossy. Spread the chocolate evenly over the SunButter mixture and smooth with an offset spatula. Sprinkle the salt over the top. Refrigerate until fully firm, at least 2 hours. Remove from the refrigerator and allow to sit at room temperature for 15-20 minutes. Using the parchment paper, transfer from the pan to a cutting board and cut into squares or rectangles.
- Store cut bites in the refrigerator until serving time.
Nutrition
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What a wonderful recipe :)- I have to eat gluten free, thx.