Chocolate Sunbutter Grahams
- 10 oz 10 oz 10 oz Dark Chocolate Chips
- 6 tsp 6 tsp 6 tsp Organic Coconut Oil, divided (2 tbsp for chocolate / .25 cup for graham cracker)
- 0.25 cup 0.25 cup 0.25 cup Sunbutter
- 0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Raw Honey, (or maple syrup) SWEETENER OPTIONAL
- 1.75 tsp 1.75 tsp 1.75 tsp ground Cinnamon
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 0.5 cup 0.5 cup 0.5 cup Tapioca Starch
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour, + 2 Tbsp.
- 0.25 cup 0.25 cup 0.25 cup Ghee (Clarified Butter), *
- 1 whole 1 whole 1 whole Egg
- 0.25 cup 0.25 cup 0.25 cup Pure Maple Syrup, +1 Tbsp. **
- 2 Tbsp 2 Tbsp 2 Tbsp Molasses, ( only 1 T. if using blacktop molasses)
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- Preheat your oven to 350 degrees.
- In a medium bowl whisk together the cinnamon, salt, baking soda, coconut flour, and tapioca starch. Whisk until it is clump free.
- In a stand mixer add in the egg, molasses, vanilla, maple syrup, ghee,and coconut oil.
- Mix on high until incorporated. (be careful not to splash yourself :D).
- While mixing on medium-low speed, slowly add in half of the dry ingredients. mix. Scrape down the sides of the bowl. Slowly add in the rest of the dry ingredients, and mix until well incorporated. Scrape down the sides of the bowl.
- Cover the bowl with plastic wrap, and place in the fridge for 15 minutes.
- Take out of the fridge and dump it out on to a SILPAT lined baking sheet.
- Use a spreader spatula to spread the dough into a giant rectangle, about a 1/4 inch thick (it will spread a little).
- Bake for 10 minutes. Take out of the oven and with a sharp knife or pizza cutter cut the rectangle into rows of squares (you can make however big or small you want). and if desired use a fork to create doted lines on each row of squares, for the "classic graham" look.
- Place back in the oven for another 8-10 minutes. Let cool. (They will come out still feeling soft, but trust me they will turn crispy and perfect.)
- Melt the chocolate in a heat proof bowl in the microwave in 30 second intervals until melted. For the stovetop method, melt chocolate in a heatproof bowl that fits over a simmering pot of water. Remove from the heat once thoroughly melted, add in the coconut oil and stir until combined.
- On a lined baking sheet, space out graham crackers with space in between each. Using a spatula, coat one side of the graham cracker with the melted chocolate and carefully place chocolate side down on baking sheet. Continue until all graham crackers are coated on the bottom and place in the freezer for 5 minutes.
- Take out of the freezer and gently peel off each, and spread a layer of chocolate on the uncoated side of each. Then freeze for 5 more minutes to set chocolate.
- Take out of freezer and place about a teaspoon of sunbutter on top of each graham cracker, and spread evenly. (if you prefer the sun butter sweeter add the optional sweetener. I prefer mine with out, but its up to you:D )
- Place a dollop of melted chocolate on top of the sun butter and carefully spread all over the top and sides of the graham. (if you are having a hard time spreading the melted chocolate on top of the sunbutter, you can place the sunbutter spread grahams in the freezer for 5 minutes so that the sunbutter hardens . )
- Place in the freezer or fridge when done to set the last layer of chocolate. Store in the fridge and enjoy! 🙂
* If you don't have ghee, you can substitute it for more coconut oil. I experimented it both ways and preferred the slightly more buttery and flakey texture with half ghee half coconut oil as the fat. The coconut oil all the way tasted just as great too, just depends on what you have on hand. **I found that when using cold maple syrup straight from the fridge made it tough to incorporate the wet ingredients because the coldness solidified the coconut oil. So I recommend letting it come to room temperature ahead of time to avoid this problem.
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