Nut Butter Crispies

Makes 12, Total time 1h 15mins

These are my new favourite go-to snack. With just 5 ingredients, about 15 mins prep time and no baking required, they really are so easy. They are the perfect treat to batch bake too as they keep in the freezer.

Image Source: https://cupfulofkale.com/vegan-peanut-butter-and-chocolate-rice-crispy-bars/
(This image is an example of how the finished product could look, linked recipe is different.)

Ingredients

275g nut butter (cashew butter is my favourite)
80ml melted coconut oil
80ml maple syrup
50g puffed rice/rice krispies
120g dark chocolate (70% lindt is my favourite)

Method

1. Preheat the oven to 180 degrees celsius.
2. Spread the rice krispies/puffed rice out on a baking tray and roughly chop the grains. Place the tray in the oven and bake for 7 minutes until crisp. [Skip this step if you are going for the no-bake option, unbaked krispies work fine too - they’re just a little less crispy.]
3. Mix together your nut butter, maple syrup and coconut oil in a saucepan on medium heat until completely smooth. Add a pinch of sea salt if available.
4. Add the puffed rice to a large bowl and cover with the nutty-chocolatey mixture. Mix until thoroughly incorporated.
5. Line an 8-inch baking tray with baking paper and spread the mixture evenly across it. Place in the freezer.
6. Melt the chocolate and pour over the top of your crispy mixture. Then place back in the freezer for an hour to set.
7. Slice into 12 bars and store in the fridge or freezer.