Ingredients

The following ingredients have 8 Servings
  • 1/2 cup coconut nectar ((5.5 ounces / 160 g) (or 1/4 cup each brown rice syrup and maple syrup))
  • 1/4 cup almond butter ((2.25 ounces / 65 g) )
  • 1 bar Aloha chocolate, broken up ((2.2 ounce) (about 1/3 cup))
  • 1 tablespoon coconut oil ((1/2 ounce) )
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups crisp rice cereal (not'puffed' rice) ((3 ounces / 85 g) )
  • 1/4 cup hemp seed hearts ((1.25 ounce / 40 g) )
  • 2 tablespoons cacao nibs ((.5 ounces / 15 g) )
  • 2 bars Aloha chocolate, broken up ((2.2 ounce / 65 g) )
  • 1 tablespoon cacao nibs ((.12 ounces / 5 grams) )
  • 1 tablespoon hemp seed hearts ((.12 ounces / 5 grams) )
  • 1/4 teaspoon flaky salt ((preferably Maldon))

Instruction

  • Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.
  • In a medium-sized, heavy-bottomed saucepan, bring the coconut nectar to a gentle simmer for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the almond butter, chocolate, coconut oil and fine sea salt until the mixture is smooth and the chocolate is melted.
  • In a large bowl, stir together the rice cereal, hemp seed hearts and cacao nibs. Gently fold in the chocolate mixture and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).
  • In a small saucepan (or the same one from above, if you've scraped it clean), melt the remaining chocolate over very low heat, stirring constantly until just melted (be careful not to scorch the chocolate). Pour the melted chocolate over the rice mixture, spreading it smooth, and sprinkle with the nibs, hemp seed hearts and flaky salt.
  • Let the bars set in the refrigerator until firm, about 1 hour. Lift the sling out of the pan, trim away the edges if you like, and cut into 8 squares or 16 thinner bars.