Line an 8x8-inch pan with parchment paper and set aside.

This recipe works best with roasted and unsalted sunflower seeds. If you have raw sunflower seeds, you can toast them in a pan on the stovetop until golden (that's what I did).

If you toasted your sunflower seeds, allow them to cool, then pulse them in a food processor once or twice to chop the sunflower seeds up a bit (but you don't want them to be chopped too fine or powdery). Set aside.

Add the mini white chocolate chips to a microwaveable bowl and heat in the microwave in 30-second increments (stirring each time) until completely melted. Set aside. We want this to cool down a bit while we prepare the rest of the ingredients (this will be for the filling), but we don't want it to cool so much it sets up.

Add the rice milk chocolate chips to a separate microwaveable bowl and heat in the microwave in 30-second increments (stirring each time) until completely melted.

Add the chopped sunflower seeds to the melted rice milk chocolate and combine, then divide in half and spread half the sunflower chocolate into the prepared pan. Set aside the rest for the top layer of chocolate.

You can refrigerate the bottom chocolate layer in the pan to firm up while preparing the cherry filling.

Add the freeze dried cherries to a small blender or food processor and process into powder.

Stir or whisk the cherry powder into the cooled but still liquid white chocolate, adding the coconut milk in increments until everything is mixed thoroughly. You might need a hand mixer to mix it completely. It will be quite thick but still spreadable. If the white chocolate is too hot still, the coconut milk will not want to mix well, if that happens, keep mixing with a hand mixer until it cools enough to mix everything together.

Spread the cherry filling evenly over the bottom layer of sunflower chocolate.

Add the rest of the sunflower chocolate on top of the cherry filling and spread it evenly.

Let this sit at room temperature until it sets completely (this might take 30 minutes to an hour or so to completely set up).

Once it's set, cut into 1-inch pieces (or 1 ¼ inch pieces) and store in an airtight container at room temperature for up to 4 days. These might last longer in the fridge, but the texture of the chocolate and filling may change when chilled.