Toasted Coconut Rice Crispy Bars

• ▢ ⅓ cup (27 g) unsweetened shredded coconut
• ▢ ⅓ cup (35 g) sliced almonds
• ▢ 3 cups (90 g) gluten-free crispy brown rice cereal
• ▢ ⅓ cup (80 mL) creamy unsweetened almond butter, peanut butter, or sunflower seed butter
• ▢ ⅓ cup (80 mL) pure maple syrup
• ▢ ¼ teaspoon (0.6 g) ground cinnamon
• ▢ Pinch of sea salt

• Line an 8×8-inch baking dish with parchment paper.
• Place the coconut in a small skillet set over medium-low heat. Toast, stirring often, until lightly browned, 3-5 minutes. Transfer to a large mixing bowl. Stir in the almonds and rice cereal.
• Place the almond butter and maple syrup in a small pot set over medium-low heat. Whisk until smooth. Heat until the mixture begins to bubble, whisking occasionally. Remove from heat and stir into the rice mixture along with the cinnamon and salt. Pour into the lined baking dish. Use a spatula to spread into an even, tightly packed layer.
• Freeze for 1 hour. Cut into bars. These bars are best stored in the refrigerator or freezer.

Nutrition