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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Almond flour, Bobs red mill | 1 | cup | dry, rolled oats | 1/2 | cup | rice puffed cereal or millet | 1 | cup | flax seeds, ground | 1 | cup | coconut flakes, unsweetened, unsulphured, Bobs Red Mill | 1/2 | cups | almond butter, plain | 1/2 | cup | peanut butter, natural, non hydrogenated | 1/2 | cup | coconut oil | 2 1/2 | tablespoons | corn syrup, light | 1 | tablespoon | vanilla extract | 3/4 | cup | chocolate chips, semi sweet, Ghirardelli |
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Steps
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Sequence
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Step
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| | 1 | Combine almond meal, flax meal, coconut, almond butter, oats, cereal, and peanut butter (and 1/4 tsp salt if your nut butters are salt-free). It helps to microwave it for about 1 minute to soften it up. Or you can use a food processor but that is messy. | | 2 | In a small microwave safe bowl, melt coconut oil. Stir in sweetener and vanilla into oil. (Note: for sweetener, you can use agave nectar, corn syrup, glucose syrup, maple syrup, honey, or anything you prefer.) | | 3 | Add coconut oil mixture to food processor and stir to form a coarse paste. | | 4 | Spread in 9x13 glass pan and refrigerate for one hour. | | 5 | Melt chocolate chips and spread on top of chilled mixture. Refrigerate again until hardened. Cut into small bars. A little goes a long way! | | 6 | Store bars in refrigerator because they can get soft at room temperature. | | 7 | The original recipe doubled the coconut oil but since I made a lot of tweaks to the recipe, and they seem too greasy with that much oil, I''ve cut it in half. I haven''t tried it this way yet. The original recipe did not have oats or rice cereal. It called for almonds instead of almond meal, to be ground in a food processor. Too fussy for me! | | 8 | Note about the rice cereal: This is optional. I used "Nature''s Path Organic Millet Rice Cereal with Oat Bran" - it has a small amount of sugar in it. I only use it for the crunch factor. Rice Krispies would be okay for that, but I don''t think puffed rice would be great. Have fun experimenting! |
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