These chocolate puffed rice bars are a recipe for healthy puffed rice treats without marshmallows. These bars are nut-free, gluten-free, vegan, and vegetarian.
Line a 9×9-inch baking dish with two pieces of parchment paper from side to side, leaving the ends long so they stick out the sides. This will help to remove the bars from the pan.
In a large bowl, combine all of the dry ingredients; puffed rice, sunflower seeds, pumpkin seeds, cinnamon, and sea salt.
In a separate small bowl, combine the wet ingredients; sunflower seed butter, melted coconut oil, honey, and vanilla extract, and whisk to combine. If you have trouble stirring it, zap it in the microwave for 30 seconds to soften it and help it come together.
Pour the wet mixture into the dry mixture and, using a spatula, stir until well incorporated. If it is not sticking together just add an extra dollop of seed butter and drizzle of honey.
Pour the puffed rice mixture into the baking dish and spread it out evenly with the spatula, pressing it down as firmly as possible.
In a heat-proof bowl over a small pot of simmering water or double boiler, heat and melt dark chocolate. (You can use a microwave if needed, just heat it in 30-second intervals until melted to ensure it does not burn.)
Pour melted chocolate into the baking dish to cover the bars, spreading it out evenly. Add a sprinkle of sea salt on top to taste.
Transfer to the fridge for about 1 hour until chocolate has solidified, then remove from fridge, sprinkle with flake salt (optional), and cut into 9 to 12 even squares.
The bars can be stored in the fridge for up to 5 days, or in the freezer for several months.