Did you see my last post?!?! Featuring Sun Butter?!?!? Well if you didn’t and these look good to you then you will certainly have to go and check it out.
Now you could totally buy sun butter but why do that if you have a perfectly functioning food processor on your counter – even when it sounds like a rocket ship. My roommates have put up with a serious amount of rocket launches around here. Good thing I can pay them back and aid them with their gluttony.
Now these are off the chain delicious and totally better than I was expecting. Heck with my first time venturing into the world of brown rice syrup I was a tad skeptical but Angela from Oh She Glows has never led me astray before.
So with a few simple switcheroos I landed myself with a dang good recipe and a tad bit more sun in my day.
Oh and they are not only vegan but gluten and nut free too! Triple action right there (:
Recipe adapted from Oh She Glows
1/2 cup sun butter
1/2 cup brown rice syrup
1 tbsp pure vanilla extract
1 tbsp Earth Balance (or non-dairy spread)
1/2 tsp kosher salt, or to taste
3.5 cups Nature’s Path GF Rice Crisp Cereal
Chocolate drizzle: 1/4-1/2 cup chocolate chips, 1 tbsp sun butter, pinch of salt
extra sunflower seeds for garnish
Prepare an 8 inch by 8 inch square pan, by lining it with parchment paper on both sides.
In a large pot over low-medium heat, add the brown rice syrup, Earth Balance, sun butter, and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.
Stir in 3.5 cups of rice crisp cereal until thoroughly combined.
Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.
In a microwave safe bowl, add the chocolate chips. Microwave for about 60 seconds, stirring after 30 seconds. Be careful not to burn. Stir in the sun butter and pinch of salt.
Remove pan from freezer and spread with melted chocolate mixture. Sprinkle with sunflower seeds and place in the freezer until firm, about 15 minutes. Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid.
You can use any nut butter you like. If you use a smooth variety, you can add some chopped nuts for more crunch.
Brown rice syrup is used in this recipe because it is a great binder and it holds together these treats. If you use another liquid sweetener, I can’t guarantee that they will hold together as well.