Description
One bite and you’ll forget these are healthy! Gluten free, dairy free, egg free and can be vegan (as long as the collagen is not used). This is a Copycat recipe to the version made by Bu-cee’s a local Texas road trip pit stop.
Ingredients
Units
Scale
- 2 1/2 cups brown rice crispy cereal
- 1/3 cup grade A maple syrup
- 1 cup creamy peanut butter
- 1/2 cup Hu Kitchen Chocolate Gems
- 1 pinch sea salt
- 1 heavy pinch of flake salt (for garnish)
- 1 tsp vanilla extract
- 3 tbsp virgin coconut oil
- 2 tbsp ground flaxseed
- *optional 1 tbsp unflavored collagen powder
Instructions
- Line with parchment paper or grease 8×8 pan.
- In medium to large pot melt and mix peanut butter, maple syrup, coconut oil, pinch of sea salt and vanilla extract over low heat until fully combined. Turn heat off.
- Add brown rice cereal, ground flax and collagen (if using) to mixture. Stir until cereal is fully coated and pour into 8×8 pan.
- Press mixture firmly and evenly in pan. Allow to cool slightly.
- Melt chocolate in microwave or double boiler. Double boiler is my preference, refer to notes below on “How To” if unfamiliar. Pour over pan and tilt it all angles to spread chocolate evenly.
- Set it aside to cool slightly then sprinkle with flake salt.
- Will last 5 days stored in airtight container in or out of fridge.
Notes
use end of measuring cup in #4 of instructions to press cereal mixture evenly and keeps hands cleaner.
use any creamy nut butter in place of creamy peanut butter