Nutty, chewy, rich cacao & hints of raspberry :) Ingredients: - 2 cups / 200g rolled oats, gluten-free if desired - 1 cup / 135g pumpkin seeds - 1 ½ cups unsweetened puffed rice cereal. - ¼ tsp. flaky sea salt - 2 Tbsp. Raw cacao - 1 tsp. Cinnamon - 1/3 cup / 80ml brown rice syrup - 2 Tbsp. / Coconut nectar (or more brown rice syrup) - ½ cup / 125ml tahini - 2 Tbsp. coconut oil - 1/4 cup frozen or fresh raspberries (thawed) - Recommended: 2 pieces of raw dark chocolate, chopped (I used pana fig + wild orange).
Directions: 1. Preheat oven to 325°F/160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma. 2. In a small saucepan combine the raspberries, brown rice syrup, coconut nectar, tahini, coconut oil. Whisk to combine. Do not overheat. 3. In a large bowl, combine the cooled oats and pumpkin seeds with the rice puffs, salt, cinnamon, cacao & chopped dark chocolate. Pour the wet ingredients over the dry ingredients and stir quickly to mix. 4. Pour the mix into a brownie pan lined with plastic wrap or baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.
Em Bronte Anderson ~Integrative Health Coach ~Certified Plant-based chef ~Psychology Student
My Nutrition Dedication: ~ I will love and respect my body and listen to what it needs to thrive. ~ I will empower myself to make choices through the lens of beauty and compassion. ~ I will place my faith in plant based nutrition, experiential movement, spontaneous exploration and heart-to-heart connections to manifest 360 abundance.