Crispy Sunflower Squares
1 tablespoon coconut oil
½ cup brown rice syrup
½ cup sunflower seed butter
1 tablespoon honey
2 tablespoons hemp seeds
pinch of maldon sea salt flakes
In a large microwaveable bowl, melt the coconut oil. Add rice syrup, sunflower butter and honey to the bowl with the coconut oil and stir to combine. Put bowl back in the microwave and cook on high for 45 seconds. Stir mixture again, making sure the ingredients are well combined. Add cereal one cup at a time, stirring between additions to make sure all of the crispies are coated with syrup mixture.
Mix in cacao nibs and hemp seeds.
Transfer mixture to a glass baking dish and firmly press into place. You may have to muscle it, but you want the mixture compact so it dosn't fall apart when you cut them. Sprinkle sea salt evenly on top and press it into the bars. Chill the bars in the refrigerator for at least 15 minutes and then cut into squares using a serrated (or even a steak knife, which is what I used) knife.
The size of the baking dish can vary - the smaller the dimensions, the thicker your squares will be. I find that a 9x11 inch pan worked well with this recipe, yielding about 16 1” think squares. It all really depends on how much of the mixture you eat before pressing it into the pan!
Note: Can’t stand measuring nut butters or sticky syrups?? Neither can I, so I grease my measuring cup with coconut oil first. This way the sticky ingredients just slip right now and don’t stick to the measuring cup.