Every chew of those chewy, crispy rice bars from VegNews contributor Jackie Sobon’s cookbook Vegan Yack Assault’s Plant-Based mostly Meal Prep will take you again to childhood. For some added sweetness, swap out half of the mixed-in chocolate chips with dried cranberries or diced dates.
What you want:
4 cups brown rice crisps cereal
1 cup vegan semi-sweet chocolate chips, divided
½ cup chopped roasted peanuts
¼ cup agave nectar
¼ cup peanut butter
2 tablespoons floor flaxseed
3 tablespoons refined coconut oil
1½ teaspoons vanilla extract
½ teaspoon coarse salt
What you do:
- Frivolously grease an 8 x 8-inch baking dish, then line with parchment paper so paper hangs over edges of pan on two sides. In a big bowl, mix brown rice crisps, ½ cup of chocolate chips, and peanuts.
- In a small saucepan over medium-low warmth, heat agave, peanut butter, flaxseed, coconut oil, and vanilla till combination begins to liquify. Whisk till clean, then take away from warmth and pour over cereal combination. Fold collectively till no dry pockets stay and cereal is evenly coated.
- Switch combination to ready baking dish, and pack into an excellent layer utilizing a spatula. Refrigerate half-hour or till agency.
- In a microwave-safe bowl, microwave remaining ½ cup chocolate chips till melted, 45 to 60 seconds. Stir melted chips till very clean, and use a fork to drizzle chocolate over high. Sprinkle with coarse salt, and refrigerate once more for at the very least 10 minutes.
- Utilizing the overhanging parchment paper, rigorously pull combination out of dish. Reduce rectangle in half widthwise, then slice every half into 5 bars. Retailer in fridge for as much as 1 month.
For extra vegan recipes like this, take a look at:
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