Tuesday, January 10, 2012

Chocolatey Rice Krispy Thingys

Ingredients:1 cup raw almonds
2/3 cup raw sunflower seeds
1/3 cup rolled oats
3/4 cup organic brown rice syrup
1 tsp organic vanilla extract
3 tbs cup cashew butter
2 cups of organic brown rice crisp cereal
1 bag of vegan chocolate chips
1/2 tsp pink Himalayan or Celtic sea salt
1 Tbsp coconut oil

Using a food processor with the S-blade, process almonds, sunflower seeds, sea salt and oats until pulverized but still chunky. Pour into a large bowl along with 1 cup vegan chocolate chips and brown rice crispy cereal. Meanwhile, in a small saucepan over low heat, combine cashew butter, rice syrup, coconut oil &  vanilla extract together stirring constantly until cashew butter is melted and combined with rice syrup. Pour cashew butter mixture over dry ingredients and stir well to coat evenly. Pour into a greased 9x11 glass casserole dish. using a double boiler, melt remaining chocolate chips and stir until smooth. Spread melted chocolate over rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into squares and serve! Keep refrigerated in a tightly covered container. 

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