November 25 2019 – Chris McIntosh
Rice crispy bars
Gluten free, dairy free, rsf, vegan
1/2 cup of raw honey or maple if you want it to be vegan
2/3 cup cashew butter
2 tsp alcohol free vanilla extract or 1 vanilla pod with seeds scraped out
pinch of sea salt
4 cups puffed organic brown rice
Combine everything in a bowl except puffed rice.
Mix well and add the puffed rice and fold through until the rice is fully coated.
Line a baking tin with baking paper and press the mixture in the tin and smooth the top. refrigerate over night or for at least 4 hours.
Slice and serve, keep refrigerated.