3 1/2 cups brown rice crisp cereal
1/2 cup sunflower seeds
1/2 cup No-Sugar-Added SunButter
generous 1/3 cup pure maple syrup
1/2 cup vegan dark chocolate (70% or higher)
1/4 cup No-Sugar-Added SunButter
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut-free facility.
Line an 8 x 8 baking dish with parchment paper, or, alternatively, lightly grease with coconut oil.
Add brown rice crisp cereal and sunflower seeds to large heat safe mixing bowl and set aside.
In a small saucepan over medium-low heat, add SunButter and maple syrup and whisk until well incorporated.Stir occasionally until the mixture begins to bubble, about 2 minutes. It should be really gooey like caramel.
Remove from heat and pour over the cereal bowl mixture. Stir and fold in with a spatula until sticky and all of the brown rice crips are well coated.
Spoon the mixture into the prepared baking dish. Using a rubber spatula, press down firmly, so the pan i tightly packed and even on top.
Transfer baking pan to the freezer for 25-30 minute to chill and harden.
About five minutes before the treats are done chilling, make the optional chocolate SunButter frosting. Add the dark chocolate and SunButter to a saucepan over medium low and heat until the chocolate is melted. Stir well to combine.
Remove the pan from the freezer and spread chocolate SunButter frosting on top in a thin layer.
Pop back in the refrigerator or freezer for 15-20 minutes to set.
Cut into squares before serving.
Store leftovers in the fridge for 5-7 days or freeze for long term storage.