An absolute favourite amongst kids, I first hesitated to share it as it asks for quite a bit of peanut butter, but they are so delicious and fun to make to keep the recipe to myself.
Also, nothing artificial added so you are always sure you're giving your kids the best you can afford.
I first made it with a chocolate layer but my kids prefer it without so I leave that choice to you.
INGREDIENTS :
1 cup puffed brown rice
1 1/2 cups puffed millet
1/4 cup crunchy natural peanut butter, salted
1/2 cup smooth natural peanut butter, salted
1/3 cup (120 gr) brown rice syrup
3 Tbsp extra virgin coconut oil
25 gr tart cherries, chopped
1 tsp vanilla extract
For the chocolate layer:
200 gr dark chocolate
1 tbsp coconut oil
Melted together either using a bain marie or in the microwave
Cacao nibs for decoration
METHOD:
In a big bowl add puffed cereals and cherries and put aside. Add both types of peanut butter, brown rice syrup and coconut oil, in a small pot and melt over slow heat, add vanilla and pour over cereal, mix well and tip the mixture in a lined square tin mould (25 x 25 cm approx), press evenly with your hands reaching the corners, add melted chocolate if you'd like, and refrigerate for 2 hours before slicing in squares or rectangles. I keep them in the fridge for freshness but they'll keep just fine in the pantry out of the heat.
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