Vegan Coconut Cacao Crisp Bars
  • 3Cups Puffed Rice Cereal
  • 1Cup Unsweetened Shredded Coconut
  • 1/2Cup Hemp Hearts
  • 1/3Cup Almond ButterOr any smooth nut butter
  • 1/3Cup Brown Rice Syrup
  • 2Tbsp Coconut Oil
  • 1-2Tbsp Maple SyrupOptional
  • 1/4Cup Cacao or Cocoa Powder
  • 1/2Tsp Sea Salt
Recipe Notes

Line an 8×8 or 9×9 pan with parchment paper or lightly grease with coconut oil. In a large bowl combine the puffed rice, coconut, and hemp hearts.

Add the almond butter or nut butter of your choice, brown rice syrup, coconut oil, and maple syrup, if using, to a sauce pan over and place the saucepan over medium heat. Allow the mixture to come to a simmer, stirring constantly. Remove from heat and add the cacao or cocoa powder and salt. Stir to combine before pouring the mixture into the bowl with the puffed rice mixture. Continue stirring until the ingredients are evenly mixed. Dump the mixture into the pan and press down to distribute. Refrigerate for 1 hour before slicing and serving.

Store the bars in an airtight container on the counter for a few days or in the fridge for up to a week.