Ingredients
Scale
- 1 1/2 cup brown rice crisps (any kind of crisps will do fine)
- 1 cup kamut puffs
- 1/2 cup rolled oats
- 2 tbsp roasted sunflower seeds
- 1-2 tbsp chia seeds
- 1/2 tsp cinnamon
- 1 cup vegan cookie butter (I used Biscoff Cookie Butter)
- 1/2 cup organic maple syrup
- 1 cup brown rice syrup
- 1 tsp vanilla extract
- 1 1/2 cup vegan white chocolate chips
- 1/2 cup vegan dark chocolate chips for decorating
Instructions
- Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
- In a large bowl, combine the dry ingredients: brown rice crisps, kamut puffs, rolled oats, sunflower seeds, chia seeds, and cinnamon. Mix and set aside.
- In a small saucepan, stir together the wet ingredients: brown rice syrup, maple syrup, and cookie butter until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
- Pour the cookie butter mixture over the rice crisp mixture and mix until all of the cereal are coated in the wet mixture.
- Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a spatula to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out the mixture.
- Melt the white chocolate and spread even over that bars. Place the pan in the freezer, uncovered, and chill for 15 minutes or until firm. After, slice the square into 6 rows and then slice them in half to make 12 bars in total. Drizzle on the melted dark chocolate if desired.