In a medium saucepan over low heat, combine the sunflower seed butter and honey and stir constantly until melted together.

Remove from heat and add the crisp rice cereal and stir until well combined.

Fold the coconut and sunflower seeds into the cereal mixture.

Spread onto a parchment paper-lined baking sheet and place in the freezer for 5-8 minutes or let the mixture cool on the baking sheet on the counter for about 10-15 minutes or until it’s cool enough that the chocolate chips will not melt.

Add the peppermint essential oil, if using, and chocolate chips the gently fold everything together.

Using your hands, firmly press into a rectangle roughly 9×12 inches.