Gluten free - dairy free - low in refined sugar - egg free- vegetarian If you love the combination of Chocolate and Peanut Butter, you're going to love these! One of my sons is allergic to Peanut Butter, but I have discovered that Almond Butter often makes a very decent replacement, and it turned out to be true for this recipe. The original recipe can be found on the blog Sweet Tucker- Alison is a mad keen baker and whilst she is not exclusively gluten and dairy free, I've enjoyed adapting some of her recipes. This one was easily adaptable and turned out great! It's a no-bake slice, and can also be made in muffin pans for individual serves if you prefer. It is a mostly sugar-free recipe but the chocolate and the brown rice cereal will still have some sugar cane in it. Look for puffed brown rice cereal in organic or health food stores, or online.
2/3 cup (170g) almond butter or smooth peanut butter (NOTE: it also works great with Sunflower Nut Butter)
3 tablespoons honey (preferably raw)
1 teaspoon vanilla extract
1 1/2 cups gluten free puffed brown rice cereal
1 cup oats (make sure they're gluten free / uncontaminated oats if you're coeliac)
1/2 cup sultanas or raisins (these can be left out if you're not a fan)
100 g (about 1/2 cup) 70% cocoa chocolate, chopped (OR dark choc chips)
Make your own butter by putting 170g of almonds or sunflower seeds in a powerful food processor with about a teaspoon of coconut oil or nut oil. Blend on high speed till fine, then scrape and blend on medium speed, regularly stopping and scraping down the sides of the bowl, until it releases its natural oils and turns to 'butter' (Thermomix speed 4, takes 3-4 minutes).
Melt oil or butter and almond/peanut/sunflower butter in a small saucepan over very low heat. Stir constantly till completely smooth. (TM 50º / 2 mins / speed 4)
Remove pan from heat and transfer mixture into a large bowl, so it cools down more quickly. (TM, leave in bowl).
Once cool enough to touch, stir in the honey and vanilla.(TM 5 sec / speed 4)
If this mix is still quite warm, adding the the chocolate now will cause it to melt a little, which gives a nice chocolately flavour throughout the bars. If you don't want the chocolate to melt at all, leave the mix to cool to room temperature before adding the remaining ingredients. Then stir in Rice Cereal, oats, sultanas and chocolate pieces (TM *reverse* 20 sec / speed 5).
Line a slice tin or square baking tin with baking paper, press the mixture firmly into it and smooth out the top. OR, spoon the mix into muffin trays lined with muffin cases.
Leave it in the fridge for a couple of hours until it has completely solidified. Cut into bars or squares, tell everyone they're ready, and watch them disappear (don't forget to keep some for yourself!)