Puffed Wheat, Almond, and Chocolate Bars
3 cups puffed wheat cereal (I used Trader Joe's sweetened with Agave)
1/2 cup Lily dark chocolate chips (sugar free)
2 Tbsp coarsely chopped raw almonds or peanuts
1/3 cup FiberYum Prebiotic sweetener
1/3 cup almond butter (or other nut butter no added sugar)
1/2 tsp vanilla extract
3 oz Lily dark chocolate bar (70 % cocoa)
These chewy crunchy cereal bars are simple to make; if individually wrapped, each square will last for at least a week. (If you are gluten free, this recipe works just as well with puffed brown rice). Line an 8 x 8 inch pan with plastic wrap, overlapping sides with enough to fold over and cover top of pan completely. Coat plastic wrap with cooking spray. Place cereal, chocolate chips, and chopped nuts in a large mixing bowl. Stir until evenly mixed. Place FiberYum and nut butter in a small saucepan, turn heat to low and stir until nut butter is melted and well blended with FiberYum. Remove from heat and stir in vanilla. Pour over cereal mixture, stirring to coat. Transfer into pan in an even layer. Cover top with the extra plastic wrap and press mixture evenly in pan. Refrigerate for about 1 hour. Melt chocolate over low heat. Unwrap bars and drizzle with melted chocolate in thin streams. Chill again until firm. Remove from pan by lifting plastic wrap, and cut into 16 squares.
Makes: 16 servings
Nutritional Information per Serving: Calories 111, Protein 3 gr, Fat 8 gr, Sat fat 3 gr, Carbs 12 gr, Fiber 10 gr, Sugar 2 gr, Sodium 20 mg, Cholesterol 0 mg
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