Combine maple syrup and cream of tartar in a 2 qt (or smaller) sauce pan and stir to combine. This will be the only time the mixture will be stirred. Grease the top rim with coconut oil to prevent the mixture from boiling over. Place a candy thermometer on the side and turn the heat to medium.
Boil until mixture reaches 300°, about 9 minutes of boiling. Do not stir at all the whole time.
Prepare a sheet tray by lining it with parchment paper.
While that boils, measure out the SunButter to a medium bowl and grease a butter knife with coconut oil. The knife will be used to score the candy while it’s still warm.
Once maple syrup reaches temperature, pour over the SunButter and stir quickly. Mixture will harden and thicken quickly. Dump onto the prepared pan and spread into a 8x11 rectangle. Score with the butter knife into 2x1 inch rectangles. Let cool and then cut again along the precut marks.
8x11 the cut into 2x1 rectangles, makes about 25
The edge pieces aren’t the prettiest, these can be cut off and eaten or dipped in chocolate as well. The middle pieces are definitely more even and pretty.
Melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring each time. This should take about 1 1/2 minutes. Dip each candy piece in chocolate, scrapping the extra off. Place back on the parchment paper and let cool.
These can be stored covered at room temperature up to two weeks or in the fridge or freezer for longer.