These bars are chocolate-y and perfectly crunchy! You can add your favorite nut butter to make them your own; add your favorite mix-ins as well! Your options are endless with this no-bake dessert!
¾ cup cashew butter or nut butter of choice
1/3 cup maple syrup
1 tablespoon coconut oil
1 ½ teaspoons vanilla extract
3 ½ cups rice Chex cereal
2 tablespoons flax meal
½ cup dairy free dark chocolate chips, I used Lily’s Mini
Rainbow Sprinkles, for garnish (Optional)
Method of Preparation:
Line an 8X8-inch baking dish with parchment paper and spray with coconut oil baking spray.
In a large bowl combine the Chex, flax meal and chocolate chips, set aside.
In a small saucepan heat the cashew butter, maple syrup, coconut oil and vanilla for about 1 minute, just until the ingredients are combine thoroughly and warmed through.
Pour the cashew butter mixture over the Chex cereal and mix to combine. ( Note: The warmth of the cashew butter will melt the chocolate chips). Stir to combine so that the Chex cereal is completely coated.
Pour the mixture into the prepared baking dish and press down to flatten evenly.
Sprinkle with rainbow sprinkles if desired.
Refrigerate until set, about 2 hours.
Cut into squares using a sharp chef knife. Enjoy!