Yield: 48 small bites
Ingredients:
1/4 cup unsalted butter
2 3/4 ounces | 77 grams | 1/3 cup muscovado sugar
2 ounces | 56 grams | 1/4 cup raw honey
3 ounces | 84 grams | 1/4 cup + 2 tablespoons raw almond butter (divided)
1/2 teaspoon pure vanilla extract
1/2 teaspoon Celtic sea salt
3 3/4 ounces | 106 grams | 1 cup gluten free rolled quick oats ( I use Bob’s Red Mill)
3 1/2 ounces | 100 grams | 2 cups gluten free brown rice puffed cereal
1 tablespoon flax seeds
1 1/2 ounces | 42 grams | 1/3 cup macadamia nuts, chopped fine and toasted
2 ounces | 57 grams | 1/3 cup + 2 tablespoons mini chocolate chips
Instructions:
In large, glass bowl, combine the rolled oats, puffed brown rice cereal, flax seeds, macadamia nuts, and 1/3 cup of chocolate chips. Set aside.
Combine butter, muscovado sugar, raw honey, and 1/4 cup of almond butter in a small saucepan. Set over medium heat and melt to combine. Stirring constantly, bring to a slight boil. Let boil for a few minutes, stirring the whole time to avoid the sugar from burning.
Remove from heat and add the vanilla paste and Celtic sea salt. Let cool for about 5 minutes.
Pour almond butter mixture over dry ingredients. mix to combine. Add remaining 2 tablespoons of almond butter, mix well. When you add the hot ingredients, it will melt the chocolate slightly creating an ooey gooey mix. Combine well and add additional 2 tablespoons of chocolate chips.
Place a little more than 1 tablespoon of mixture into mini silicone muffin cups. Repeat unitl all batter is used up. Place in fridge for an hour. When set, pop out of molds and store in an airtight container for 3 days.
- Recipe courtesy of Susan Salzman