Heat the coconut oil in a large frying pan on medium-low heat until melted. Add the brown rice syrup, almond butter and flax seed and stir for 1-2 minutes until melted and combined. Once all the liquid ingredients have melted, reduce the heat to low, add the coconut flakes and sunflower seeds, and stir until combined.Add the crispy rice and fold into the liquid mixture until it is all well-coated. If the mixture is too sticky simply add some more crispy rice (1/4 cup at a time) until you get the desired consistency. The rice should stick together easily but still be dry and somewhat crunchy. Turn the heat off then mix in the carob chips until melted. The mixture should clump together and be completely coated by the syrup.Transfer the mixture into a shallow baking dish or biscotti pan lined with parchment paper Spray your fingers lightly with cooking spray or use a large wooden spoon to press down firmly on the bars until they are flat and uniform. Store in the fridge for at least 2 hours to allow time to set.Once cooled remove the bars from the pan by lifting the parchment paper or by flipping the pan over onto a large cutting board. Cut into desired portion size.