Ingredients
Scale
- 1 box (7oz of grain-free cereal (we used unsweetened cereal from Eat Lovebird, but crispy rice works great too!))
- 1 1/2 cups creamy peanut butter (we used Whole Foods brand)
- 2/3 cup maple syrup
- 1/2 cup vanilla protein powder (we used Ritual brand)
For the Ganache:
- 1/2 cup coconut cream (the thick part at the top of a can of full-fat coconut milk)
- 1 cup dairy-free chocolate chips (we used Lakanto brand)
- Flakey sea salt for topping
Instructions
- Mix together the peanut butter, maple syrup, and protein powder until well combined. Add the cereal and stir until evenly coated.
- Press the cereal mixture firmly into an 8×8 inch pan lined with parchment or wax paper.
- In a saucepan over low heat, melt the chocolate chips and coconut cream together, stirring often, until smooth.
- Remove the chocolate mixture from the heat and let it cool slightly before pouring it over the cereal mixture in the pan.
- Place the pan in the fridge for about an hour to allow the ganache to cool and firm up.
- Once firm, slice the bars and serve with a sprinkle of flakey sea salt on top.
- Enjoy your delicious treats! Store any leftovers in a covered container in the fridge for up to one week or in the freezer for up to one month.