Instructions

1. Place chocolate in a double boiler and gently heat until melted
2. Heat rice milk (and optional rice milk powder) on stove until boiling
3. Immediately pour over chocolate and stir until incorporated
4. Add sunflower butter to chocolate mixture and stir until smooth.
5. Add vanilla and agave if desired.
6. Place in a jar and refrigerate until set, about 4 hours.
7. It will keep in a sealed refrigerator for up to a month or more.