Today is Tasteful Tuesday!
This recipe is for gluten free energy bars. Basically a granola bar but with puffed rice instead of oats. Rice puffs give a nice texture and crunch. You can use this recipe as a base and add other things you like or take away ingredients you don’t like.
These bars are sweet, crunchy and chewy. Give them a try!
Chocolate Peanut Butter Puffed Rice Energy Bars
You will need:
Spoon or rubber food handling gloves for mixing
Large bowl for mixing
1 gallon zip lock bag or parchment paper
1 cup peanut butter (or almond butter)
1/2 cup honey
2 Tablespoons maple syrup (I like the taste a lot and it thins out the mixture a little)
2 Tablespoons cacao powder (purest form of chocolate you can consume. It’s raw and much less processed than cocoa powder)
1/2 teaspoon vanilla extract
1/2 teaspoon pink himalayan salt
1 cup chopped nuts and seeds (almonds, walnuts, pecans, pumpkin seeds)
4 medjool dates, pitted and chopped into small pieces
2 cups puffed rice cereal
Optional: 1/2 Tablespoon coconut oil or butter to make the mixture easier to blend together
- In a saucepan heat the honey, coconut oil, peanut butter and maple syrup on low/medium heat until you can stir the mixture easily; should take about 1-2 minutes. Be careful not to burn the mixture.
- Stir in the cacao powder, vanilla extract and salt. Mix well.
- Quickly transfer to a large bowl and add the chopped nuts and seeds, chopped dates and puffed rice cereal. You want to move quickly because the mixture will start to harden and it will be tough to blend together. I like to use either a large metal spoon to give me leverage to mix everything together or I throw on some food handling gloves (different than kitchen cleaning gloves) and use my hands to mix it all together.
- Transfer to a large 1 gallon zip lock bag. I like to use the zip lock bag instead of parchment paper because you toss the mixture in the bag and can mold the mix easily by pressing around the bag to get it in all of the corners and flatten it to be 1 inch thick bars.
- Freeze for 30 minutes or refrigerate for 1 hour so it can set.
- Cut the bars up into bite size pieces or longer strips and store in the fridge. If you leave them out at room temperature they soften a lot and don’t hold their shape as well, especially if you live in a warmer climate.
You can add chocolate chips, cranberries, raisins, cinnamon, nutmeg, goji berries, shredded coconut, the list is endless! Get creative and add in certain flavors you like.
If you are vegan and don’t want to use honey, you can use maple syrup but heat it up for about 2-3 minutes on medium heat with some coconut oil so it starts to thicken but not burn. You want it to still be gooey once it sets at room temperature and not be as hard as a rock.
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