Makes 20 small squares



1 Tbsp virgin coconut oil, melted, plus more for the pan

1½ cups crispy rice cereal

2 Tbsp unsweetened cocoa powder

2 Tbsp plus 1½ tsp brown rice syrup

Pinch of fine sea salt

Sunflower seed butter filling

1 cup sunflower seed butter (can make one’s own)

¼ cup plus 1½ tsp pure maple syrup

¼ cup virgin coconut oil, melted

1 tsp pure vanilla extract

2 pinches fine sea salt

Chocolate coating

¼ cup hulled sunflower seeds

¾ cup non-dairy chocolate chips or chopped chocolate

1 tsp virgin coconut oil

Make crust

Oil a large loaf pan (about 10×6”) and line with parchment paper to fit length of pan.

In a medium bowl, mix crust ingredients until cereal is fully coated. Spoon mixture into loaf pan and spread it out evenly (it will be very sticky). With lightly wet hands, press mixture firmly and evenly. Crust will seem very loose. Place in freezer.

Make filling

Rinse and dry the mixing bowl used for the crust. Combine all filling ingredients and stir until smooth.

Remove pan from freezer (crust should be firm) and spoon filling on top of the crust. Spread evenly with a spatula. Return pan to a flat surface in the freezer, until filling is firm.

Make chocolate coating

In a small skillet, toast sunflower seeds over medium heat, stirring often, 3-5 minutes, until lightly golden.


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