Chocolatey Rice Krispy Thingies - Amanda H

1 c raw almonds

2/3 c raw sunflower seeds

1/3 c rolled oats

1/2 tsp sea salt

1 bag (16 oz) semi-sweet chocolate chips

2 c brown rice crispy cereal

1/4 cup peanut Butter

3/4 c organic brown rice syrup

1 Tbsp melted coconut oil

1 tsp Vanilla extract

Grease the bottom of a 9 x 11 inch glass casserole dish using coconut oil. Using a food processor with the S-blade, process the almonds, sunflower seeds, oats, and sea salt until pulverized but still chunky. Pour into a large bowl along with 1 cup of the chocolate chips and the brown rice crispy cereal.  

Meanwhile, in a small saucepan over low heat, combine peanut butter, rice syrup, coconut oil, and vanilla extract, stirring constantly until the peanut butter is melted and combined with the rice syrup. Pour the peanut butter mixture over the dry ingredients and stir well to coat evenly. Fold into the greased casserole dish.

Using a double boiler, melt the remaining chocolate chips and stir until smooth. Spread the melted chocolate over the rice crispy mixture evenly and refrigerate for at least 2 hours to set. Once set cut into small squares. Keep refrigerated in a tightly covered container.