Moonbeam bars

2 1/3 cups crisp brown rice cereal

½ cup quick- cooking rolled oats

¼ cup finely chopped, dried cranberries or cherries

1/3 cup natural, unsweetened nut or seed butter (e.g., almond, cashew or sunflower)

1/3 cup organic light corn syrup, or brown rice syrup

¼ cup lightly packed all natural, sweetened vanilla vegan or whey protein powder

2 tsps. finely grated orange zest

1/8 tsp fine seal salt

White chocolate bar coating

  1. Line an 8 inch square baking pan with foil or parchment paper and spray with non-stick cooking spray
  2. Stir together the cereal, oats and cranberries in a large bowl
  3. In a small sauce pan, combine the nut or seed butter and syrup. Heat over medium low, stirring, for 2-4 minutes until mixture is melted and bubbly. Remove from heat and slowly whisk in the protein powder, orange zest and salt until blended
  4. Immediately pour the nut or seed butter mixture over the cereal mixture, mixing with a spatula until coated
  5. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper or plastic wrap (coated with non-stick cooking spray stop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Cool at least 1 hour until firmly set.
  6. Spread or drizzle the bar coating over the cooled mixture. Refrigerate for at least 30 minutes until chocolate is set
  7. Using the liner, lift mixture from the pan and transfer to a cutting board. Uncover and cut into 10 bars
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