2/3 c. creamy nut butter of your choice (if cold/firm, heat on stovetop or microwave to soften slightly)
1/3 c. melted coconut oil
1/4 c. maple syrup
1 tsp. vanilla
1/2 tsp. sea salt
For the topping:
3/4 c. peanut butter powder
1/2 c. melted coconut oil
1/4 c. maple syrup
1/2 tsp. sea salt
1 tsp. vanilla
Side note: If you’d like to do half chocolate sauce, half peanut butter sauce for your topping, here are the ingredients (just whisk ingredients together to form your silky sauce).
When pouring sauce onto your base, start with the chocolate– dump all of it onto your bars, spread it around, then finish with the peanut butter to create swirls.
Chocolate Sauce Ingredients:
1/4 c. melted coconut oil
1/4 c. cocoa or cacao powder
maple syrup to sweeten (to taste)
pinch salt
Peanut Sauce Ingredients:
1/4 c. melted coconut oil
1/2 c. peanut butter powder
maple syrup to sweeten (to taste)
pinch salt
DIRECTIONS
For the base:
1. Line an 8”x 8” baking pan with parchment paper, ensuring there’s enough sticking out the sides to tug on for easy removal. If there are parts of your pan still exposed, grease so the bars don’t stick.
2. In a medium to large bowl whisk together nut butter, melted coconut oil, maple syrup, vanilla and salt.
3. Add puffed cereal to your bowl and stir with a spatula until completely coated with wet mixture.
4. Dump your coated puffed rice into your baking pan and press down firmly to create a flat layer (Using the back of a spatula works best here).
5. Place in fridge or freezer to firm up (ideally one hour) while you make the topping.
For the topping:
1. Add all ingredients to a medium sized bowl and whisk until silky smooth.
2. Once your base is firm and chilled (at least 30 minutes), pour your topping over the base and spread evenly with the back of a spoon. You could garnish with nuts at this point.
3. Return your dish to the fridge until completely firm. Enjoy!
ENERGY CACAO RICE PUFF SQUARE
INGREDIENTS:
8 cups puffed rice cereal
1/2 cup Organika Coconut Oil (plus extra for greasing the pan)
1/2 cup Organika Coconut Palm Sugar
1/2 cup maple syrup
4 tbsp cacao powder
3 tbsp Organika Maca+Cacao powder
DIRECTIONS:
1. In a medium saucepan over medium heat, combine coconut oil,
coconut palm sugar, maple syrup, cacao powder, and maca+cacao
powder and stir until combined and coconut oil is melted.
2. In a large greased bowl, measure out puffed rice cereal.
3. Once the chocolate sauce comes to a boil, lower the heat
and let bubble and boil for 1 minute.
4. Pour the chocolate mixture over the puffed rice and stir until
it’s all coated.
5. Pour into greased pan and using a wet hand, pat the puffed
wheat down firmly in the pan. Let cool completely before
cutting into squares and serving.
*A microwave may also be used to melt ingredients.
