My chocolate cereal bars are a life saver when I’m rushing out the door or hitting the 3pm slump at work. They’re super easy to make and can be adapted to suit your taste buds, favourite nuts/seeds or whatever you’ve got in the pantry!
CHOCOLATE CEREAL BARS
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 391.8 (4702)
- Carbs: 27.3 (328)
- Fat: 29.3 (352)
- Protein: 9.42 (113)
- Sodium: 0.10 (1.205)
- Sugar: 10.6 (127)
- Preparation time: 15 minutes
Cooking time: 15 minutes + setting
Makes 12 bars
- Dry ingredients
- ½ cup pecans / or other nuts
- 1 cup coconut flour / ground almonds / oats
- 1 cup puffed rice (or more of one of the above)
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- ¼ cup goji berries
- ¼ cup dried blueberries
- ¼ cup dried cranberries
- 2 Nuvia Sweetener sachets
- 1 tsp cinnamon
- Wet ingredients
- ½ cup almond milk
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup coconut oil
- ¼ cup peanut butter
- ¼ cup almond butter
- ¼ cup rice malt syrup or maple syrup
- Chocolate topping
- Melted dark chocolate OR
- 1/3 cup melted coconut oil combined with ¼ cup cacao powder, 1 Nuvia Sweetener sachet and 1 tbsp maple syrup
- 1. Preheat oven to 170 C and line a 8 inch square deep baking tray with baking parchment and grease with oil or butter.
- 2. Mix all the dry ingredients together in one large bowl.
- 3. Mix all the wet ingredients together in a pan over a low heat until the oil and nut butters have melted and everything is combined.
- 4. Pour the wet ingredients onto the dry ingredients and mix thoroughly. You may want to use your hands. If the mixture is dry more almond milk / rice malt syrup can be added.
- 5. Press the mixture firmly into the baking tray and bake in the oven for 15 minutes, until slightly browned.
- 6. Prepare all chocolate coating and pour over the cereal bar square once cooled (still in the baking tin).
- 7. Place in the fridge until the chocolate has set and then slice into cereal bars or small squares.
TIPS AND TWEAKS
Keep in the fridge for a week or freezer for a month.
Omit nuts and nut butter to make school lunchbox friendly.