Ingredients
The following ingredients have 16 Servings
- 1 cup puffed cereal ( puffed brown rice or puffed 7 grain cereal)
- ½ cup sunflower seeds ( or slivered almonds)
- 1/2 cup pumpkin seeds
- ⅛ cup chia seeds
- ⅛ cup hemp seeds (or sub other seeds like more sunflower or pumpkin)
- ½ cup Almond butter (or peanut butter)
- 1/3 cup maple syrup, honey (not vegan) agave or brown rice syrup
- 3 heaping tablespoons coconut oil
- 1 teaspoon vanilla
- generous pinch salt
- 3 tablespoons Cacao powder
- pinch cinnamon
Instruction
- Toast the puffed cereal, pumpkin and sunflower seeds in a 375 F oven until crispy, about 20 minutes, stirring halfway through. Place in a bowl along with other seeds.
- Heat the almond butter, maple (or other sweetener),coconut oil, vanilla and salt in a small pot until melted and well combined. Turn heat off , then stir in cacao powder and cinnamon and quickly pour over the cereal seed mixture and mix well.
- Place in a parchment-lined 8 x 8 baking dish, and press down firmly with a spatula to create a uniform thickness. Refrigerate 4-6 hours or overnight.
- Flip onto a cutting board, remove parchment and cut into 16, two-inch squares. Cover and store in the fridge.
