Ingredients
- 4 cups puffed rice cereal
- 1 cup creamy almond butter (peanut butter and cashew butter work well too!)
- 3 tbsp coconut oil
- 1 scoop Vital Proteins collagen peptides (optional)
- 1/2 cup maple syrup
- 2 tbsp cacao powder
- 1 tsp cinnamon
- pinch of sea salt (optional)
- 1 chocolate bar of choice (I used Hu Kitchen hazelnut chocolate bar), melted
Instructions
- Line a 9x9 baking dish with parchment paper. To make the parchment paper stick, grease the pan with some oil and then press the paper down.
- In a small sauce pan over low heat, add the almond butter, coconut oil, cacao, cinnamon, salt, and maple syrup. Stir until mixture is blended together well and there are no clumps.
- Pour all four cups of the cereal in a large bowl.
- Pour the almond butter/chocolate mixture over the cereal, and mix to coat well. I just a wooden spoon to do this, so that the cereal does get smashed.
- Pour mixture into the baking pan and refrigerate for 30-45 minutes.
- Remove from the refrigerator, and melt your chocolate bar. I do this in 30 second intervals in the microwave.
- Drizzle chocolate on top and refrigerate for another 10-15 minutes before slicing into 16 squares.
- Keep these stored in the refrigerator for up to one week, IF they will last that long (I dare you!)
- Enjoy!
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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