METHOD

1. Place the honey, vanilla, half the cashew spread and 2 tablespoons of the coconut oil in a medium saucepan over high heat. Cook, whisking, for 4 minutes. Remove from the heat and, working quickly, add the puffed brown rice, hazelnuts, orange rind, sunflower seeds and chia and stir well to combine. 
2. Firmly press the mixture into a lightly greased 20cm square tin, lined with non-stick baking paper. Place in the freezer for 20 minutes or until firm. Slice into bars. 
   
3. Place the remaining cashew spread and remaining coconut oil in a small bowl and whisk to combine. 
4. Dip one end of 1 of the bars into the mixture, allowing the excess to drip off, then place on a large baking tray lined with non-stick baking paper. 
5. Repeat with the remaining bars. Place in the freezer for 10 minutes or until set. Serve.  Makes 16.
   

Tip: You can store these bars in an airtight container in the refrigerator for up to 5 days.