Instructions
- Line an 8 x 8 inch baking pan with parchment, with extra parchment hanging over the sides to easily remove later.
- Put the pork rinds in a large plastic bag and close, pushing out air before sealing. Tap with a mallet until pork rinds are a fine powder.
- In a saucepan over medium heat, place ยพ cup SunButter and ยฝ cup unsalted butter, then melt.ยพ cup SunButter, ยฝ cup unsalted butter
- Stir in crushed 4 cups pork rinds, ยผ tsp sea salt, ยพ cup shredded coconut, and 6 tablespoons golden monk fruit sweetener.4 cups pork rinds, ยผ tsp sea salt, ยพ cup shredded coconut, 6 tablespoons golden monk fruit sweetener
- Remove from heat and pour in ยผ cup maple-flavored syrup and ยฝ tsp pure vanilla extract. Stir to combine.ยผ cup maple-flavored syrup, ยฝ tsp pure vanilla extract
- Pour mixture into parchment-lined baking pan and distribute evenly with a spatula.
- Transfer to refrigerator to chill for 1 hour and 30 minutes.
- Meanwhile, heat ยผ cup coconut oil in a medium-sized pot. Add 6 tablespoons cocoa powder, 2 tablespoons cocoa butter and 1 tablespoon SunButter. Stir until fully incorporated. Remove saucepan from heat.ยผ cup coconut oil, 6 tablespoons cocoa powder, 2 tablespoons cocoa butter, 1 tablespoon SunButter
- Add ยฝ teaspoon maple-flavored syrup and ยผ cup golden monk fruit sweetener to the warm chocolate mixture, a little at a time, stirring to incorporate. Cool for 5 minutes.ยฝ teaspoon maple-flavored syrup, ยผ cup golden monk fruit sweetener
- Remove prepared baking pan from refrigerator.
- Pour chocolate mixture over the base layer. Place back into refrigerator and chill for 30 minutes.
- When ready, pull edges of parchment paper to remove from pan. Slice into bars.
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