Homemade Kind Bars
These make a fun little dessert but make extra for a take-along snack anytime. I like to add in raw or toasted pumpkin seeds (pepitas).Yield: Makes 10 bars
|1/2 cup||unsalted roasted almonds, whole|
|1/2 cup||unsalted dry roasted peanuts, whole|
|1/2 cup||roasted walnuts, chopped|
|1/3 cup||puffed rice|
|1 tablespoon||flaxseed meal|
|1/4 cup||brown rice syrup|
|1/2 teaspoon||sea salt|
|1/2 cup||dark chocolate chips|
Line an 8 inch pan with aluminum foil leaving a couple of inches overhanging on each side.
In a large greased bowl, mix together nuts, puffed rice and flaxseed meal together and set aside.
In a small saucepan, combine brown rice syrup, honey, vanilla and sea salt and bring to a boil, continually whisking for 2 minutes.
Pour syrup mixture immediately over nut mixture and stir to combine. Transfer into the lined pan and spread out evenly, making sure there are no gaps.
Allow mixture to cool for about 20 minutes then, using the overhanging foil, take the block of nuts out of the pan and place on a cutting board. Cut into 10 even bars and allow to cool completely before drizzling chocolate.
To make the chocolate drizzle, place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring each time until the chocolate is melted.
Spoon the chocolate drizzle over the bars and let sit at room temperature until the chocolate has set.
Store bars in an airtight container for up to a week or freeze to save for later.