- 1/4 cup nut/seed butter*
- 1/2 cup brown rice syrup, or honey if not strictly vegan
- 1 Tbsp. coconut oil
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 3 Tbsp. chocolate chips
- 1 cup regular or quick oats, ground into a flour
- 1/2 cup crispy rice cereal**
- 3/4 cup (~60g) protein powder
- extra mini chocolate chips, for topping
- Line an 8×8 baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a medium saucepan over medium heat, add nut butter, coconut oil, and rice syrup,stirring until the nut butter is melted and fully combined with the rice syrup. Bring to a boil, stirring frequently to avoid burning, and add cocoa powder and salt, stirring until smooth. Remove from heat and add in chocolate chips, allowing the heat from the nut butter mixture to melt them before stirring until smooth. Let cool slightly.
- In a large mixing bowl, combine oat flour, crispy rice cereal, and protein powder. Add chocolate nut butter mixture, stirring until well combined.
- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Top with extra chocolate chips. Cover pan with a sheet of foil and place into the fridge or freezer to set, at least 30 minutes, but preferably closer to 2 hours.
- When mixture has set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Bars are best stored in a sealed container at room temperature.
* I used a creamy almond, but feel free to use whichever nut butter is your favourite. ** make sure to use a certified gluten-free brand if you need these to be GF. Or, if you don’t have any cereal on hand, you can easily sub it out with an equal amount of oats.
- Prep Time: 10 mins
- Cook Time: 30 mins
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