The pumpkin, sunflower, and chia seeds in these crispy rice treats from the Principally Plant-Based mostly cookbook not solely add to those bars crunch issue, but additionally present a lift of plant protein and good fat.
What you want:
2½ cups puffed brown rice cereal
¼ cup pepitas
¼ cup shelled sunflower seeds
2 tablespoons chia seeds
¼ cup plus 1 tablespoon coconut oil, melted, divided
¼ cup maple syrup
¼ cup creamy cashew butter, or nut butter of alternative
1 teaspoon vanilla extract
1 cup darkish chocolate chips
Flaky salt, for topping
What you do:
- Line an 8-inch sq. baking pan with parchment paper with ends overhanging for straightforward removing of bars.
- In a big bowl, mix puffed brown rice, pepitas, sunflower seeds, and chia seeds.
- In a small saucepan, warmth ¼ cup of oil, maple syrup, cashew butter, and vanilla over medium warmth, stirring continuously, till mixed and liquid, 45 to 60 seconds. Pour moist elements over dry and use a rubber spatula to combine, guaranteeing cereal is evenly coated.
- Into ready pan, pour combination and use a spatula to unfold in a good layer. Press down firmly.
- In a microwave-safe bowl, place chocolate chips and remaining 1 tablespoon of oil, and microwave on excessive in 30-second increments, stirring after every increment, till melted, about 90 seconds whole. Pour over brown rice combination to coat and clean into a good layer. Prime with flaky salt.
- Place in freezer to set for half-hour. As soon as set, take away from pan and reduce into squares. Retailer in a sealed container in fridge for as much as per week or in freezer for as much as a month. Let frozen bars sit out for 10 to fifteen minutes earlier than consuming.
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