Line baking tray with parchment paper.

Without shaking the can, carefully open coconut cream; scoop out thick top layer and discard liquid bottom or reserve for another use.

In saucepan over medium-low heat, stir together coconut cream, coconut oil, maple syrup, vanilla and salt until melted.

Stir in chocolate cashew bar until melted. Mix in tapioca flour and cacao powder until well combined. Add sunflower butter; stir until smooth.

Remove from heat. Stir in chocolate hunks.

In prepared baking tray, pour mixture. Let sit in fridge for 2 hours. To serve, cut into 18 squares