Lemon rice crispies (small batch)
Ingredients
Base:
- 1 ½ cups gluten-free brown rice crispies
- 1/3 cup maple syrup
- 1/4 cup Cashew Butter , (may substitute with coconht butter(
- 1/4 C White chocolate, melted
- 1 tbsp refined coconut oil
- Zest and juice of 1 lemon
- 1/2 C raw cane or coconut sugar
Topping (optional but highly recommended):
- 2/3 cup Additional white chocolate chips or chopped dairy free white chocolate
- 1 tbsp coconut oil, refined
- Extra lemon zest for garnish
Instructions
- Line a small (4-5 inch) square pan or loaf pan with parchment paper. Set aside.
- In a small saucepan over low heat, stir together the maple syrup, coconut or cashew butter, and refined coconut oil until fully melted and smooth.
- Remove from heat and stir in the lemon juice and zest.
- In a medium bowl, or in the saucepan, combine the brown rice crispies with the lemony coconut mixture. Stir gently until fully coated.
- Press mixture evenly and firmly into the prepared pan.
- For the topping, melt white chocolate with coconut oil, then spread over the bars. Finish with a sprinkle of lemon zest.
- Chill in the fridge for 30–45 minutes or until firm. Slice and enjoy!
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