Sun-Tella.

• 1/2 cup Sunflower seed butter (sunbutter)
• 1/4 cup Allergy safe semisweet chocolate chips
• 1 tablespoon Coconut cream concentrate/coconut manna
• 1/2 Vanilla bean, scraped
• 2 tablespoons Maple syrup
• 2 tablespoons Grapeseed oil
• 2 tablespoons Coconut milk
• pinch Sea salt

1. Melt your chips and coconut cream in a double boiler. Add your vanilla bean and maple syrup. Stir well. Pour into a blender or mixer. Add your sunflower seed butter, grapeseed oil, coconut milk, and sea salt. Whiz quickly to incorporate. Don't over blend or you will get sludge. Spoon into a jelly jar and store at room temperature. Will thicken slightly as the it cools.
2. NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.

sunflower seed butter, chocolate chips, coconut cream, vanilla bean, maple syrup, grapeseed oil, coconut milk, salt

Taken from food52.com/recipes/27489-sun-tella (may not work)