Salted Almond Butter & Chocolate Chip Crispy Treats
By Sarah Nevins
Sarah Nevins
Number of Servings
16 Bars, Serves 16
Recipe Source
Effortless Vegan by Sarah Nevins, ($21.99, Page Street Publishing, 2020). Photo credit: Sarah Nevins
Ingredients
- 1⁄2 cup (125 g) unsalted almond butter
- 1⁄2 cup (120 ml) brown rice syrup
- 1⁄2 tsp sea salt
- 3 cups (85 g) gluten-free vegan crisp rice cereal (Make sure to check the label.)
- 1⁄3 cup (55 g) vegan mini dark chocolate chips
Directions
- Line an 8 x 8–inch (20 x 20–cm) baking pan with foil. Set aside.
- Add the almond butter, brown rice syrup and salt to a sauce pot. Warm over medium heat, until the almond butter is melted into a thick, smooth texture. Turn off the heat.
- Add the rice cereal and stir, until everything is coated in the almond butter mixture. Add the chocolate chips and mix one more time to fully combine.
- Transfer the almond butter mixture to the prepared baking tin. Press it evenly into the bottom and sides of the pan. Pack down the mixture firmly so that it sticks together.
- Place in the fridge for at least 30 minutes to firm up before cutting into 16 bars.
- Keep this stored in the fridge or at room temperature for up to 5 days
Nutrition Info
128 Calories, 3 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 1 g Fiber, 6 g Total fat (1 g sat), 48 mg Sodium, ★ Vitamin E, Phosphorus
Contributor
Sarah Nevins
Sarah Nevins is the voice, author, photographer, recipe developer and self-taught cook behind A Saucy Kitchen and author of Effortless Vegan. Her mission is to provide easy and delicious gluten-free recipes for people who like eating healthy, but get distracted by cookies. Though originally from the US, she now lives in Sheffield, England with her husband, Mike, and their greyhound, Paddy.
