These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.
500ml rice crispies/puffed rice
125ml sunflower seeds
125ml pumpkin seeds
125ml peanut butter
30ml coconut oil, melted
62ml honey
5ml honey
160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice
Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang
Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl.
Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix.
Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!!
Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”.
Place in the refrigerator.
Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water.
Allow the chocolate to melt completely before removing it from the heat.
Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours.
Remove from the baking tin by lifting the paper overhang and slice into squares.
My Whisk and I 