Peanut Butter Puffed Rice Bars


Print Recipe
Peanut Butter Puffed Rice Bars
Course Dessert
Prep Time 20
Passive Time 15
Servings
Ingredients
  • 1 c salted natural peanut butter may substitute other nut butters or sunflower seed butter
  • 1/2 c Rockwell's Maple Flavored Coconut Syrup
  • 1/4 c finely chopped dates, packed
  • 3 1/2 c puffed rice we used brown rice
  • 2 tbsp roasted unsalted sunflower seeds
  • 1 c dark chocolate, chopped
  • 1/4 c Rockwell's Coconut Oil
  • Rockwell's Organic Toasted Coconut Chips to sprinkle on top
Course Dessert
Prep Time 20
Passive Time 15
Servings
Ingredients
  • 1 c salted natural peanut butter may substitute other nut butters or sunflower seed butter
  • 1/2 c Rockwell's Maple Flavored Coconut Syrup
  • 1/4 c finely chopped dates, packed
  • 3 1/2 c puffed rice we used brown rice
  • 2 tbsp roasted unsalted sunflower seeds
  • 1 c dark chocolate, chopped
  • 1/4 c Rockwell's Coconut Oil
  • Rockwell's Organic Toasted Coconut Chips to sprinkle on top
Instructions
Prep
  1. Line a 8x8 pan with parchment paper.
  2. Add the peanut butter and coconut syrup to a small sauce pan over medium-low heat. Stir to combine.
  3. Transfer to large bowl and add chopped dates, puffed rice and sunflower seeds and mix until dry and wet ingredients are well combined.
Assemble and Chill
  1. Pour mixture into prepared 8x8 pan, spread into an even layer. Use parchment paper to press mixture firmly into pan creating a compact bar.
  2. Place in freezer for 15 minutes.
Chocolate Topping
  1. Heat the chocolate and coconut oil in a double broiler.
  2. Remove mixture from freezer and pour melted chocolate on top in an even layer and sprinkle with coconut chips.
  3. Place back in freezer for 10 minutes or until the chocolate is firm.
  4. Remove from freezer and cut into 16 evenly sized bars.

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