CASHEW BUTTER, CACAO NIB SNACK BAR

Using our homemade cashew butter, this old-but-new style snack is packed with goodness and energy.

Makes 16 squares

Ingredients

coconut oil, for the pan

1 ½  cups puffed brown or white rice

1 ½  cups puffed millet

¾  cup unsalted roughly chopped cashew nuts

½  cup cacao nibs

½  tsp fine salt

½  cup brown rice syrup

½  cup cashew butter (any nut butter will work)

Method

Line the bottom and sides of the 20 cm square pan with baking paper and set aside.

In a large bowl, mix together the puffed rice, millet, chopped cashews, cacao nibs, and salt.

In a small saucepan over a medium-low heat, stir to combine the brown rice syrup and cashew butter, heat gently and stir the mixture until it's liquid and smooth.

Pour the syrup and cashew butter mixture over the puffed cereal mix and combine well,  mix for a few minutes, until each piece of the mixture is evenly coated.

Transfer the mixture to your prepared pan and use the back of the spoon and press firmly and evenly into the pan.

Chill for 1 hour and cut into 16 even sized squares.