Ingredients
Scale
- 4 cups crispy brown rice cereal, puffed quinoa, puffed amaranth or other dry cereal of choice
- 1/3 cup chopped nuts/seeds (I used part almonds and part pumpkin seeds, lightly toasted)
- 1/2 cup almond butter
- 3 Tbs coconut oil
- 1/2 tsp vanilla extract
- 1/3 cup honey
- 1 Tbs maple syrup (optional)
- 1/3 cup bitter-sweet dairy free dark chocolate (optional- though without- use an additional 1/4 cup almond butter)
- 1/4 cup cacao nibs (optional)
- 3 Tbs ground flax
- pinch of cinnamon
- pinch of sea salt
Instructions
You could also add in coconut flakes, goji berries, golden berries or other dried fruit of choice
- In a large pot on medium heat, melt together the almond butter, honey, coconut oil, vanilla extract, maple syrup, chocolate, cinnamon and sea salt.
- Once melted together, stir in the cereal, nuts, flax and optional dried fruit. Stir until thoroughly mixed
- Lightly oil a glass dish with coconut oil and spread mixture out evenly
- Press down with the back of a spatula until firmly pressed together
- Refrigerate for 30-40 minutes until hardened and then cut into squares.
