No-bake, good energy boost. A healthy alternative to a favorite childhood treat! These are vegan and gluten-free.
- 1 c. peanut butter (I prefer no salt, and only peanuts in the ingredients)
- ¾ c. agave nectar
- 2 tsp. vanilla extract
- 1 stick Earth Balance
- Erewhon gluten-free brown rice cereal (http://www.attunefoods.com/products/Erewhon/erewhon-crispy-brown-rice-gluten-free-cereals), or other crispy rice cereal of choice
Blend the first four ingredients in the food processor until smooth. Empty mixture with spatula into a large metal mixing bowl, incorporate the rice cereal until there’s a good balance between the peanut butter mixture and the rice cereal. I used just about one full bag of Erewhon rice cereal for this recipe. Next, press the cereal and peanut butter mixture into a glass or metal cake pan (9”x12” is a good size). You can make the bars fairly thick. Press them into the pan firmly to help the bars stick together more. Refridgerate the bars a few hours or overnight before cutting into squares and serving.
- ¾ c. agave nectar
- 2 tsp. vanilla extract
- 1 stick Earth Balance
- Erewhon gluten-free brown rice cereal (http://www.attunefoods.com/products/Erewhon/erewhon-crispy-brown-rice-gluten-free-cereals), or other crispy rice cereal of choice
Blend the first four ingredients in the food processor until smooth. Empty mixture with spatula into a large metal mixing bowl, incorporate the rice cereal until there’s a good balance between the peanut butter mixture and the rice cereal. I used just about one full bag of Erewhon rice cereal for this recipe. Next, press the cereal and peanut butter mixture into a glass or metal cake pan (9”x12” is a good size). You can make the bars fairly thick. Press them into the pan firmly to help the bars stick together more. Refridgerate the bars a few hours or overnight before cutting into squares and serving.
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