Vegan Chocolate Topped Peanut Butter Crispy Treats
Vegan Canola Oil Spray
1/4 cup coconut sugar
1/4 cup light agave nectar
3 cups vegan crispy brown rice cereal
1/4 cup plus 2 tablespoons unsweetened, unsalted, all-natural creamy peanut butter
3/4 cup vegan stevia sweetened chocolate chips
Lightly mist a 8” x 8” baking dish with spray.
Add the cereal to a medium mixing bowl.
In a small saucepan, stir the sugar and agave. Place the pan over medium heat. Stirring ocassionally, bring the mixture to a boil and allow it to boil for 60 seconds. Sir in the peanut butter until it is well incorporated. Immediately pour the mixture over the cereal. Using a rubber spatula, stir the mixture until the cereal is evenly coated. Spread the mixture into the prepared baking dish. Using a spatula press the mixture evenly in the pan to create an even layer throughout.
Melt the chocolate chips in a microwave-safe bowl in 30 second intervals, stirring in between until fully melted. Pour the melted chocolate evenly over the cereal mixture and smooth it.
Allow the chocolate to set, about 1 hour. Cut the bars into 16 even squares. Serve them immediately or store them in an airtight container for up to 3 days.
Makes 16 servings
Each (1 square) serving has: 115 calories, 3 g protein, 19 g carbohydrates (7 g sugar), 6 g fat, 2 g saturated fat, 0 mg cholesterol, 3 g fiber, 41 mg sodium