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
- Line an 8 inch square baking pan with foil or parchment paper and spray with non-stick cooking spray
- Stir together the cereal, oats and cranberries in a large bowl
- 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
- Immediately pour the nut or seed butter mixture over the cereal mixture, mixing with a spatula until coated
- 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.
- Spread or drizzle the bar coating over the cooled mixture. Refrigerate for at least 30 minutes until chocolate is set
- Using the liner, lift mixture from the pan and transfer to a cutting board. Uncover and cut into 10 bars
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