• 1/2 Cup natural cashews, peanuts or almond butter (the more firm the better)

 

• 1 Cup brown rice syrup

 

• ½ Cup agave nectar (or for less sweet, more gooey treats, omit agave nectar and increase brown rice syrup to 1 ½ cups)

 

• 1 ½ tsp. vanilla extract or ¼ heaping tsp. vanilla powder

 

• 6 cups Envirokids Koala Crisp cereal (or Gorilla Munch) or Erewhon or Barbara’s Crispy Organic Brown Rice Cereal

 

• 1 bag Enjoy Life Chocolate Chips or Tropical Source semi sweet or other nondairy chocolate chips

 

• ¾ cup shredded, unsweetened organic coconut

• Optional--Earth Balance margarine or oil spray

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Coat bottom and half way up sides of 9 X 13 cake pan with Earth Balance margarine or oil spray. Set aside.

 

In microwave, warm nut butter, rice syrup and agave nectar for 20 seconds until easy to mix (or can warm in sauce pan stirring constantly until well blended)

 

Pour mixture into large, warmed mixing bowl, add vanilla and mix well

 

Add crispy brown rice cereal, chocolate chips, an coconut in that order (so chips don’t melt) and mix quickly using large wooden spoon until cereal is coated

 

While mixture is still warm gently press mixture into the prepared 9 X 13 pan (using Earth Balance or an oil spray on fingers)

 

Cover and chill in refrigerator or freezer for 10-20 minutes

 

Remove and cut into 1 ½ inch square and return to refrigerator for about 1 hour

 

Remove from pan and store in plastic or other airtight container

 

DO NOT store in the refrigerator or they will be too hard to eat 

 

These also may be rolled into small balls, place on plate, cover and cool to room temp.