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 ¾ cup SunButter and ½ cup unsalted butter, then melt.
¾ cup SunButter, ½ cup unsalted butter
Stir in crushed 4 cups pork rinds, ¼ tsp sea salt, ¾ cup shredded coconut, and 6 tablespoons golden monk fruit sweetener.
4 cups pork rinds, ¼ tsp sea salt, ¾ cup shredded coconut, 6 tablespoons golden monk fruit sweetener
Remove from heat and pour in ¼ cup maple-flavored syrup and ½ tsp pure vanilla extract. Stir to combine.
¼ cup maple-flavored syrup, ½ 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 ¼ 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.
¼ cup coconut oil, 6 tablespoons cocoa powder, 2 tablespoons cocoa butter, 1 tablespoon SunButter
Add ½ teaspoon maple-flavored syrup and ¼ cup golden monk fruit sweetener to the warm chocolate mixture, a little at a time, stirring to incorporate. Cool for 5 minutes.
½ teaspoon maple-flavored syrup, ¼ 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.
