Instructions:
Fill a large pot with about 2 inches of water; bring to a boil over medium-high heat. Reduce heat so water simmers gently, then arrange a large, wide heatproof bowl on top of the pot, making sure that its base doesn't touch the water. Put oil, honey, sunflower seed butter and salt into the bowl and cook, whisking constantly, until well incorporated and slightly runny, about 2 minutes. Remove bowl from the heat and gently stir in cereal until well coated. Set aside to let cool for 5 minutes. Set pot with water aside; you'll use it later.

Line a large sheet tray with wax paper. Spoon puffed kamut mixture onto prepared baking sheets in dollops to form 24 small, tight clusters, using 1 to 2 Tbsp each. Transfer tray to freezer for 20 minutes.

Meanwhile, bring water in pot back to a simmer and arrange a clean large bowl over the top. Add chocolate and stir constantly until melted and smooth. Transfer to a small bowl.

Remove kamut clusters from freezer and insert a toothpick into the center of each one. Using the toothpicks as holders, dip each into the melted chocolate and swirl around until well coated, leaving about 1/2-inch of the kamut mixture exposed at the top. If the chocolate becomes too thick while dipping, simply reheat it briefly.

Transfer back to sheet tray when done and refrigerate until set, about 30 minutes. Remove toothpicks and serve, or store in a wax paper-lined ait-tight container at room temperature.