In a large bowl, mix the almond flour, flaxseed meal, salt, butter, coconut milk, vanilla and sunflower seed butter until ingredients are combined. Do not over mix.
Line an 8½” x 4½” medium loaf pan with parchment paper and pack the mixture across one edge of the pan to about 1.5-inches deep and 3.5-inches long. To fill the pan, triple the recipe.
Place pan in the freezer until mixture is set, then cut into squares of about 1.5-inches and insert a stick halfway into each square. Keep pops frozen until ready to dip in chocolate.
Melt the chocolate chips and coconut oil in a bowl over simmering water (double boiler) and dip each 'peanut' butter pop in the melted chocolate, one at the time.
Notes
Recipe makes 6 pops. Store in an airtight container in the fridge.