Instructions:

1. Line a 9x5 inch loaf pan with parchment paper, ensuring that the paper overhangs on the sides for easy removal later.

2. In a medium bowl, mix together the Zen Basil Seeds, nut butter, sweetener, and vanilla extract until smooth.

3. Crumble the rice cakes into the nut butter mixture and stir to combine.

4. Add the chopped peanuts to the mixture and mix again until evenly distributed.

5. Transfer the rice cake mixture into the prepared loaf pan, and press it firmly and evenly into the pan.

6. Place the loaf pan in the fridge to set while you prepare the chocolate topping.

7. In a separate microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate and coconut oil together using a double boiler.

8. Remove the loaf pan from the fridge, and pour the melted chocolate over the rice cake mixture, spreading it evenly with a spatula to coat the entire surface.

9. Sprinkle the top with flaky sea salt for a delightful contrast of flavors.

10. Return the pan to the fridge and chill for 30-40 minutes, or until the chocolate is completely set.

11. Once set, remove the bars from the pan using the parchment paper overhang.

12. Prepare the Filling:

- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.

- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally. Add the filling to a jar a freeze for 10-15 minutes.

13. Once the jam is nice and chilled, spread over the rice cake mix.

14. In a bowl, melt the dark chocolate with coconut oil.

15. Drizzle the chocolate over the jam. freeze for another 10 minutes.

16. Remove from freezer and cut into 6-8 squares!