1. Line an 8 inch pan with parchment paper leaving a couple of
inches overhanging on each side.
2. In a large greased bowl, mix together nuts, puffed rice and
flaxseed meal together and set aside. In a small saucepan, combine
brown rice syrup, honey, vanilla and sea salt and bring to a boil,
continually whisking for 2 minutes.
3. Pour syrup mixture immediately over nut mixture and stir to
combine. Transfer into the lined pan and spread out evenly, making
sure there are no gaps. Allow mixture to cool for about 20 minutes
then, using the overhanging foil, take the block of nuts out of the
pan and place on a cutting board. Cut into 10 even bars and allow
to cool completely before drizzling chocolate.
4. To make the chocolate drizzle, place the dark chocolate chips in
a microwave-safe bowl and microwave in 30 second intervals,
stirring each time until the chocolate is melted. Spoon the chocolate
drizzle over the bars and let sit at room temperature until the
chocolate has set. Store bars in an airtight container for up to a
week or freeze to save for later.
Originally Submitted
5/11/2015
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