These easy to make (one bowl and no oven) energy bars are high in plant based protein, iron, fibre and healthy fats for long lasting energy. They make a great snack for a hike, after sports, a picnic or road trip.
makes 10 – 12 bars
Line a baking dish (approximately 11 x 8 inch) with parchment paper.
In a mixing bowl, whisk together the almond butter, maple syrup, cinnamon and sea salt (if using). Using a silicone spoon or spatula, gently fold in the rice puffs cereal, pumpkin seeds, hemp seeds and chocolate chips or cacao nibs.
Transfer and spread the mixture across the parchment-lined baking dish. Wet your hands with warm water (so they don’t stick to the mixture) and firmly press into an even packed layer (Note: If not compact enough, the bars may come out crumbly).
Freeze for about 30 minutes and slice into bars.
Store in the refrigerator in an airtight container for up to one week, or freeze for up to two months.
TIPS & NUTRITION
Make these nut free by using pumpkin seed butter or sunflower seed butter instead of almond butter.
I created this recipe using rice ‘puffs’, not rice crisps. They only have one ingredient – brown rice – and contain no sugar or preservatives.
Use cacao nibs for a lower sugar option than dark chocolate chips.