Cashew and Honey Bars with Chocolate Drizzle
Ingredients:
- 1/4 cup honey
- 1/4 cup agave nectar
- 1/2 cup homemade cashew butter
- 4 cups puffed brown rice (make sure gluten free if needed)
- 1/2 tsp. coconut oil
- 2 T. chocolate chips
Directions:
- Place honey and agave nectar into a 3 qt. saucepan and bring to a boil.
- Add cashew butter and stir to combine.
- Turn off heat, but keep pan on warm burner. Stir mixture until smooth.
- Remove from heat and stir in puffed rice.
- Stir until well combined.
- Spray an 8×8 pan with cooking spray.
- Place puffed rice into pan.
- Spray a piece of wax paper with cooking spray.
- Place the sprayed side down on top of the puffed rice and use hands to spread out mixture evenly.
- Cool in fridge for about 1 hour.
- In a small, microwavable bowl, place coconut oil and chocolate chips.
- Heat on high for 30 seconds, or until melted, making sure to stir every 10 seconds.
- Use a fork to drizzle chocolate over bars.
- Let chocolate harden before cutting into 16 squares.