Ingredients
Scale
- 1/2 cup (128 g) sunflower seed butter* (I like Sunbutter)
- 1/2 cup (160 g) brown rice syrup**
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/4 tsp salt
- 1 1/2 cups (102 g) quick oats***
- 1 cup (30 g) crispy rice cereal
- 1/4 cup (45 g) vegan chocolate chips
Instructions
- Line an 8×8 (20x20cm) baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a medium saucepan over medium heat, add the sunflower seed butter and brown rice syrup, stirring until the sunflower seed butter is melted and fully combined with the syrup. Add the cocoa powder and salt, and stir until smooth.
- Remove the saucepan from the heat and stir in the oats. When the oats are well incorporated, add the cereal, stirring gently to avoid crushing it.
- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Cover the pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight.
- When the bars have set, remove them from the pan using the foil overhang, and use a sharp knife to cut them into individual bars.
- Place the chocolate chips in a microwave-safe bowl and microwave them on high in intervals of 20 seconds, stirring regularly to ensure they don’t burn. Once fully melted, use a spoon to drizzle the chocolate over the bars and transfer them to the fridge for ~15 minutes to allow the chocolate to set.
Notes
* You can also use almond or peanut butter if you’re not concerned about allergies. ** You can also use honey if you don’t need these to be strictly vegan. *** This recipe requires the use of quick oats or the bars may not stick together properly. Also, make sure you use certified gluten-free oats if you need these to be gluten-free.
- Prep Time: 10 mins