Ingredients
- 3/4 cup nut butter I used Earth Balance® Coconut Peanut Butter, Crunchy
- 1/4 cup agave nectar
- 2 Tbs. honey or agave nectar, for vegan
- 1/4 cup light brown sugar or coconut palm sugar
- 2 Tbs. butter or non-dairy alternative I used Earth Balance® Buttery Sticks
- 2 cups gluten-free crispy rice cereal I used Erewhon® Organic Crispy Brown Rice Cereal
- 1/2 cup dried fruit raisins, cranberries, apples, bananas, etc.
- 1/2 cup grated coconut unsweetened
- 1/4 cup pumpkin seeds or sunflower seeds I used Kathie’s Kitchen Super Seedz™ Sugar & Cinnamon Shelled Pumpkin Seeds
Instructions
- Set aside a glass 8×8 baking pan, or oil a metal 8×8 baking pan.
- In a small saucepan, add the nut butter, agave, honey, sugar and butter and warm over low-medium heat. Stir until the butter and sugar dissolve and the mixture is fully incorporated. Do not boil. Set aside.
- In a large bowl, combine the crispy rice cereal, dried fruit, coconut and seeds. Slowly pour the warmed nut butter mixture over the dried ingredients and stir until completely mixed. If the mixture is too dry, add more nut butter; if it is too wet, add more crispy rice cereal.
- Pour mixture into 8×8 pan and smooth with a rubber spatula. Refrigerate until set for best results, or set aside until serving. Once the mixture is cooled or chilled, cut into squares to serve. If the mixture at room temperature is not set, refrigerate until set.
- Yield: 20 squares.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.