| Servings | Prep Time | Cook Time |
| 16squares | 1hour | 15minutes |
| Servings | Prep Time |
| 16squares | 1hour |
| Cook Time |
| 15minutes |
Ingredients
- 2⁄3 cups sunflower seed butter (use any nut butter of your preference)
- 1⁄2 cup agave nectar (or honey or any sticky sweetener)
- 1⁄4 cup cocoa powder
- 2 1⁄2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 1⁄2 cups gluten-free rice krispies
Servings: squares
Units:
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Ingredients
Servings: squares
Units:
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Instructions
- Mix the nut butter, sweetener, vanilla, cocoa, and salt in a medium sized pot and melt on low heat.
- Put the cereal in a large bowl and pour the chocolate mixture over the cereal. The mixture will be thick and sticky. Stir very well, making sure to coat all of the cereal.
- Line a square pan with wax paper and spread the mixture evenly into the pan. Place a sheet of wax paper on top of the mixture, then press down as firmly as you can.
- Freeze for at least a half hour before slicing.
Recipe Notes
These treats can be stored in the freezer, in the fridge, or loosely covered in a cool, dry place.
