Crispy Bottom:
1 3/4 cup Nature's Path Organic Crispy Brown Rice Cereal
1/4 cup Water
1/4 cup Vegan Raw Sugar
3 tablespoons Honey (or Agave, honey is just stickier which is better for this recipe)
3 tablespoons Non-Hydrogenated Coconut Oil, melted
Almond Butter Middle:
5 ounces Cacao
1 cup Creamy Almond Butter
Cacao Top:
3 ounces Cacao
1/2 teaspoon Honey (or Agave, honey is just stickier which is better for this recipe)
4 tablespoons Non-Hydrogenated Coconut Oil, in it's original state!
Directions:
1. Prepare Crispy bottom. Grease an 8x8 inch, and set aside. Pour Crispy Cereal into a large bowl, and set aside.
Pour water into a small sauce pan. Slowly add the sugar and honey, using a wooden spoon to stir until combined. Cover saucepan with a lid and let boil for 3-4 minutes. Remove from heat, stir in melted coconut oil until combined, then pour over the crispy cereal in large bowl. Quickly stir the mixture until the cereal is thoroughly coated. Pour cereal into prepared pan, gently pressing into pan careful not to push up the sides. Let cool before layering almond butter middle.
2. Once cooled, prepare Almond Butter Middle.
Using a double broiler, place cacao and almond butter into a glass bowl. Gently set on top saucepan of simmering water (1/4 cup), constantly stirring the mixture with a rubber spatula until mixture is smooth. Remove from heat and continue to stir for at least 30 more seconds, allowing for pockets to release and mixture to slightly cool. Pour mixture over the Crispy bottom, and place in refrigerator for an hour for cool.
3. Prepare Cacao Top.
Using a double broiler again, place cacao, honey and coconut oil into a glass bowl. Gently set on top saucepan of simmering water. Continuously stir until mixture is smooth and creamy. Remove from heat, stirring for at least 30 seconds to allow for cooling. Pour over the middle layer, being sure that it is completely coated. Allow to cool for 1 hour in refrigerator.
Cut into squares and dig in;
