1/2 cup Georgia Grinders Cashew Butter
1/3 cup maple syrup or date syrup
1/4 cup coconut oil, melted
3.5 cup sprouted brown rice cereal
Sea salt to taste
Easter sprinkles (pastel colors)
1/3 cup dairy-free white chocolate chips + 1 teaspoon coconut oil
Handful of Cadbury Mini Eggs (optional, omit if dairy-free)
1. Line an 8×8 baking dish with parchment paper and set aside. Combine cereal and sea salt in a large bowl and set aside.
2. Melt cashew butter, maple syrup, and coconut oil in a microwave-safe bowl for 30 seconds. Whisk until a thick glaze forms and pour into the brown rice cereal bowl. Combine until completely mixed then fold in sprinkles. Press into your baking dish and evenly press down with a spatula.
3. In a microwave-safe bowl, melt white chocolate and coconut oil in 30 seconds increments. Once melted, spread over the rice krispie layer. Top with optional robin eggs and place in the freezer for 30 minutes to chill.
4. Slice into squares and serve immediately! Note: keep bars stored in the fridge to maintain shape.
Recipe by Selena Sharpless