Vegan option, gluten free option.
All of these ingredients can be purchased at a grocery store like Nature’s Fare. I used all organic ingredients.
You may have guessed by now that these are not real rice crispy squares. Not to worry, because I’ve come up with this totally revised recipe that is truly satisfying. These peanut-buttery, chocolatey puffed kamut bars will not disappoint! These take no time at all to whip up, and they store in the freezer for quick eating and long storage if needed. You can experiment with your choice of “puffs”. I’ve also used quinoa, millet, and rice, and love them all, so just go with your gut and try the one you’ll love best. Now keep in mind these aren’t super gooey due to the fact there are no sugary marshmallows in them…so thats why you need to store them in the freezer to keep it all stuck together.
- 1/2 cup natural peanut butter or raw almond butter (I used peanut butter this time)
- 1/4 cup raw honey (add an additional 1/4 cup if you know you want it really sweet)
- 1tsp vanilla powder
- 1/2 tsp sea salt
- 4 cups puffed kamut (I have also used puffed quinoa, puffed rice, puffed millet, and all are great!)
- 1/4 cup raw cacao
- 1/4 cup coconut oil
- 1/4 cup maple suryp, or raw honey
In a pot on the stove put in nut butter, honey, vanilla, and sea salt. Keep the heat very low because we don’t want to loose the integrity of the raw honey, and the raw cacao, and the raw vanilla powder. Stir until it’s all incorporated. Take the pot off the stove and stir in your puffs. Once it’s all mixed, pour it all into a baking pan and press down very firmly. You can use your hands, or a big spatula. Freeze for at least 15 min. In the meantime you can make your chocolate drizzle.Just gently melt the cocoa, coconut oil, and maple syrup and stir all together. Now you can drizzle this on top of your frozen puffed squares. Put back in the freezer for the drizzle to harden. Once it’s all set, cut into desirable sized squares with a sharp knife and enjoy!