Recipe Alert! Gluten free energy bars!

These are the perfect pick me up for during the day when you need a snack: a little protein, sweetness and energy giving you just what you need

Think 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 slightly sweet, crunchy and chewy. Give them a try!


Chocolate Almond Butter Puffed Rice Energy Bars

You will need:

Medium saucepan

Rubber spatula

Spoon or rubber food handling gloves for mixing

Large bowl for mixing

1 gallon zip lock bag or parchment paper

 

Ingredients:

1/2 cup almond butter

1/4 cup honey

1 Tablespoons maple syrup

1 Tablespoon cacao powder (purest form of chocolate you can consume. It’s raw and much less processed than cocoa powder)

1/2 teaspoon vanilla extract

1/4 teaspoon pink himalayan salt

1/2 cup chopped almonds

2 Tablespoons unsweetened shredded or flakes coconut (plus an additional 2 Tablespoons for dipping in after the bars are made)

2 medjool dates, pitted and chopped into small pieces

1 cup puffed rice cereal

1/2 Tablespoon coconut oil

optional: add 1/4 teaspoon almond extract for more of an almond flavor

Directions:

In a saucepan heat the honey, coconut oil, almond 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, chopped dates, 2 Tablespoons of coconut 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 or subbed spatula 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 container or 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 20 minutes or refrigerate for at least 30 minutes.
Cut the bars up into bite size pieces or longer strips, dip into remaining shredded coconut 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.

Additional Comments:

You can add chocolate chips, cranberries, raisins, cinnamon, nutmeg, goji berries, 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.

Enjoy!

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~Namaste~

-Danielle

Chocolate Almond Energy Bars

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