Crispy Rice + Cashew Butter Bar
INGREDIENTS
¼ cup honey
1 tsp vanilla paste
¼ cup cashew paste. I just bought the Kraft one from Coles. Not ideal but delicious
¼ cup dried cranberries
2 Tbsp coconut oil
1 ¼ cups puffed brown rice
½ cup almonds (or hazelnuts), chopped
Zest of one orange (or lemon)
½ cup sunflower seeds
2 Tbsp chia seeds
½ tsp cinnamon
1. In a large bowl add the puffed rice, almonds, zest, sunflower seeds, cranberries, chia seeds and cinnamon and mix well.
2. Place the honey, vanilla, cashew spread and coconut oil in a medium sized saucepan on a medium heat for one minute.
3. Pour the honey mixture into the rice mix and stir to combine.
4. Quickly press mixture into a muffin tin with paper liners or a square brownie tin that has been lined with baking paper. Place in the freezer for 20 minutes. Store in the freezer in an airtight container. Eat straight from the freezer!