Directions
Steps
|
1
Done
|
Line an 8 inch pan with aluminum foil leaving a couple of inches overhanging on each side. |
|
2
Done
|
In a large greased bowl, mix together nuts, puffed rice and flaxseed meal together and set aside. |
|
3
Done
|
In a small saucepan, combine brown rice syrup, honey, vanilla and sea salt and bring to a boil, continually whisking for 2 minutes. |
|
4
Done
|
Pour syrup mixture immediately over nut mixture and stir to combine. Transfer into the lined pan and spread out evenly, making sure there are no gaps. |
|
5
Done
|
Allow mixture to cool for about 20 minutes then, using the overhanging foil, take the block of nuts out of the pan and place on a cutting board. Cut into 10 even bars and allow to cool completely before drizzling chocolate. |
|
6
Done
|
To make the chocolate drizzle, place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring each time until the chocolate is melted. |
|
7
Done
|
Spoon the chocolate drizzle over the bars and let sit at room temperature until the chocolate has set. |
|
8
Done
|
Store bars in an airtight container for up to a week or freeze to save for later. |
