Directions

• Line an 8-by-8-inch baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray foil with cooking spray and set aside.
• Add brown rice, syrup, sunflower seed butter and coconut oil to a microwave-safe bowl and nuke on high until ingredients are fully melted and combined, about 1 minute. Remove from microwave and allow to cool and thicken.
• In a large mixing bowl, combine remaining ingredients in a large mixing bowl, stirring until evenly distributed. Pour wet ingredients into dry ingredients and mix until fully incorporated.
• Transfer mixture to prepared pan and use a spatula or your hands to spread it evenly, making sure to press down firmly. Cover pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight.
• When bars have set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars.
• Store bars in the fridge or freezer for best results.