Description
Say hello to the perfect healthy snack. Think crunchy and chewy hazelnut and almonds nut bars coated in sweet peanut syrup, topped off with a layer of rich chocolate.
Ingredients
Scale
Wet Ingredients
- ⅓ cup (88g) Sunflower Butter OR Peanut Butter
- ⅓ cup (96g) Honey ((can sub with date syrup))
- 1 tsp Salt
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
Dry Ingredients
- 1 cup Rice Crispy Cereal ((use a cereal that doesn't have any added cane sugar OR is sweetened with coconut sugar or fruit juice. )
- ½ cup (75g) Almonds ((I like using raw almonds))
- ½ cup (68g) Hazelnuts ((I recommend using roasted hazelnuts))
Other
- 1 cup Chocolate Chips ((linking the Hu Chocolate gems I used HERE, code munching for a discount))
- Flaky salt for topping
Instructions
- In a pot, add in the sunflower butter, honey, vanilla extract, salt and cinnamon. Place the pot on the stove and cook on medium-low heat, stirring occasionally. Once the syrup begins to bubble, stir and turn off the heat. Pour the syrup into a mixing bowl.
- Next, in a blender, add in the nuts and quickly blitz in the blender for 10-20 seconds to break up the nuts into smaller pieces. You don’t want them to turn into flour – you just want the nuts to be smaller little chunks. You can also chop up the nuts manually with a knife, although it does take longer.
- Add the blitzed nuts into the mixing bowl with the syrup, along with the rice crispy cereal. Stir the mixture well, ensuring that everything is thoroughly combined and coated with the syrup mixture. Press the nut bar mixture into the prepared pan, using the bottom of a cup to flatten out the top.
- Then, melt the chocolate, either in a double boiler or microwave, and pour over the nut bars. Spread the chocolate out evenly. Place the bars in the fridge to set for at least 2 hours, if not overnight.
- The following day, cut the bars into squares and enjoy! Store in an airtight glass container in the fridge – these will keep for up to 1 week.