CHOCOLATE SUNFLOWER SEED CRISPY BARS
Gluten Free / Vegan
I'm not sure about you, but sunflower seed butter is an acquired taste. For some reason, I could never get my taste buds adjusted to the strong taste. I'd rather dip my spoon into a jar of almond butter or peanut butter any day of the week. However, I did a little recipe experimentation over the weekend, and my life - and negative feelings toward sunflower seed butter - did a complete 180. Please now consider me hooked for life, because this recipe will please even your harshest critics.
This recipe is EVERYTHING. They are nut free, gluten free, dairy free and require NO BAKING. All you need is 10 minutes and a handful of ingredients.
Makes 12 bars
For the chocolate topping
3/4 cup dairy free chocolate chips (I used Enjoy Life Foods)
1 tb coconut oil
Line an 8 x 5 pan with parchment paper. I highly recommend coating the pan with oil, so that the parchment paper sticks. Next, in a medium bowl, mix together all of the dough ingredients (the puffed rice cereal being last), and press the dough into the baking pan using a spatula to flatten. Place the pan in the refrigerator and make the chocolate topping. Melt the chocolate chips and coconut oil in the microwave in 30 second increments. Sure, you can do this over the stove, but using the microwave here is a huge timesaver. Take the pan out of the fridge and pour the chocolate mixture on top. Place it back in the refrigerator for at least 1 hour. Cut into squares and enjoy!! Store in the refrigerator for up to one week. Enjoy!