Place sunflower seeds into a food processor and blitz for about 5 seconds.  You just want to break the seeds down a bit.

In a separate large bowl combine the coconut and rice bubbles and set aside.

Place syrup in a saucepan over high heat and boil for 2 mins.  Add the sunflower seeds and sesame seeds and stir through quickly.

Pour this mixture over the coconut and rice bubbles and combine well.

Spread evenly into a lined square cake tin, cover and place in the fridge to set for about 2 hours.