Ingredients
THE BASE:
- 1 cup organic Sunbutter sunflower seed butter
- ⅔ cup maple syrup
- 3 tbsp melted coconut oil
- ½ cup arrowroot powder
- 1 tsp vanilla extract
- ½ tsp salt
- ¾ cup puffed gluten-free brown rice cereal (I used One Degree Organics) maple syrup
THE CHOCOLATE TOP:
- ¾ cup dairy free chocolate chips (I used Enjoy Life Foods)
- 1 tbsp coconut oil
Instructions
- Line an 8 x 5 pan with parchment paper. I highly recommend coating the pan with oil, so that the parchment paper sticks.
- Next, in a medium bowl, mix together all of the dough ingredients (the puffed rice cereal being last), and press the dough into the baking pan using a spatula to flatten.
- Place the pan in the refrigerator and make the chocolate topping.
- Melt the chocolate chips and coconut oil in the microwave in 30 second increments. Sure, you can do this over the stove, but using the microwave here is a huge timesaver.
- Take the pan out of the fridge and pour the chocolate mixture on top
- Place it back in the refrigerator for at least 1 hour.
- Cut into squares and enjoy!!
- Store in the refrigerator for up to one week. Enjoy!
Calories: 294kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.3mg | Sodium: 17mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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