Begin by lightly grinding the whole rolled oats in a food processor until they reach a finer texture, but avoid turning them into flour. If your virgin coconut oil is solid, gently melt it in a small saucepan over low heat until it becomes liquid.

In a medium-sized bowl, mix the sunflower butter, melted coconut oil, honey, and vanilla extract. Stir until the mixture is smooth and well combined.

In a large mixing bowl, combine the ground oats, crispy rice cereal, unsweetened shredded coconut, chia seeds, ground flax seed, and mini chocolate chips. Stir thoroughly until they are evenly distributed.

Pour the wet mixture over the dry ingredients in the large bowl. Mix everything until all the dry ingredients are fully coated and combined.

Press the mixture evenly into a greased or parchment-lined baking pan, ensuring an even thickness for all bites. Cover the pan with plastic wrap and place it in the refrigerator or freezer for about 50 minutes.

After the mixture has firmed up, remove the pan and use a sharp knife to cut into squares or bite-sized pieces.