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Sunflower Seed Butter Rice Puff Squares

5 ingredients · 1 hour 20 minutes · 12 servings

1. Line a baking dish with parchment paper and set aside.
2. Set up a double boiler: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape. Bring water to a boil then reduce to the lowest heat.
3. Add the sunflower seed butter, honey, coconut oil, and vanilla to the smaller pot and stir until well combined and smooth. Remove the pot from the heat. Stir in the rice puffs cereal.
4. Transfer to the prepared baking dish and press into an even layer.
5. Refrigerate for at least an hour or until firm. Remove from the baking dish and cut into squares. Store in the fridge until ready to enjoy.
Leftovers: Refrigerate in an airtight container for up to five days.
Serving Size: One serving is approximately one 2 x 3-inch square.
No Sunflower Seed Butter: Use another nut or seed butter instead.
No Rice Puffs Cereal: Use crispy rice cereal instead.
No Coconut Oil: Use butter instead.
Baking Dish: An 8 x 8 baking dish was used for 12 servings.
113 grams Prosciutto (roughly chopped)
5 cups Cauliflower Rice
4 Eggs
1 cup Arugula (roughly chopped)
1/4 cup Parsley (finely chopped)
1/2 cup Nutritional Yeast Sea Salt & Black Pepper (to taste)
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