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The pumpkin, sunflower, and chia seeds in these crispy rice treats from the Mostly Plant-Based cookbook, not only add to these bars crunch factor, but also provide a boost of plant protein and good fats.
2½ cups puffed brown rice cereal ¼ cup pepitas ¼ cup shelled sunflower seeds 2 tablespoons chia seeds ¼ cup plus 1 tablespoon coconut oil, melted, divided ¼ cup maple syrup ¼ cup creamy cashew butter, or nut butter of choice 1 teaspoon vanilla extract 1 cup dark chocolate chips Flaky salt, for topping
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by Henry Firth and Ian Theasby
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