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In a clear glass bowl, crumble the 3 rice cakes into small pieces. Ensure the pieces are well broken down.

Add the 1/2 cup of organic sprouted pumpkin seeds to the crumbled rice cakes. Toss gently to combine.

In a separate heat-safe bowl, combine the 3/4 cup of dairy-free semi-sweet chocolate chunks with the 1/2 teaspoon of coconut oil. Melt the mixture using an air fryer set to its lowest temperature (around 180°F), stirring occasionally until smooth and fully melted. Alternatively, use a microwave in 30-second intervals, stirring between each, or a double boiler.

Pour the 3/4 cup of sunflower seed butter over the rice cracker and pumpkin seed mixture. Drizzle the 1 tablespoon of honey over the same mixture.

Stir all the base ingredients together thoroughly until everything is nicely coated and the mixture becomes sticky and cohesive.

Take small spoonfuls of the mixture and firmly press them into the cavities of a silicone mini-muffin cup tray to form the candy bites.

Drizzle the melted chocolate mixture evenly over the formed candy bites. Immediately sprinkle with sea salt for topping, as needed.

Place the tray in the refrigerator for at least 30 minutes, or until the chocolate has fully set and the bites are firm.


In a clear glass bowl, crumble the 3 rice cakes into small pieces. Ensure the pieces are well broken down.

Add the 1/2 cup of organic sprouted pumpkin seeds to the crumbled rice cakes. Toss gently to combine.

In a separate heat-safe bowl, combine the 3/4 cup of dairy-free semi-sweet chocolate chunks with the 1/2 teaspoon of coconut oil. Melt the mixture using an air fryer set to its lowest temperature (around 180°F), stirring occasionally until smooth and fully melted. Alternatively, use a microwave in 30-second intervals, stirring between each, or a double boiler.

Pour the 3/4 cup of sunflower seed butter over the rice cracker and pumpkin seed mixture. Drizzle the 1 tablespoon of honey over the same mixture.

Stir all the base ingredients together thoroughly until everything is nicely coated and the mixture becomes sticky and cohesive.

Take small spoonfuls of the mixture and firmly press them into the cavities of a silicone mini-muffin cup tray to form the candy bites.

Drizzle the melted chocolate mixture evenly over the formed candy bites. Immediately sprinkle with sea salt for topping, as needed.

Place the tray in the refrigerator for at least 30 minutes, or until the chocolate has fully set and the bites are firm.
