Rice Crispy Bars

This is a rice bar that is carob rather than marshmallow based so it’s much simpler to make. Quick and easy it makes a tasty treat. I cut them, put several into a baggie and put them in the freezer so I can take one out when I really need something sweet.

Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper. Into a medium size bowl place:

1/3 cup avocado oil

2/3 cup tahini (thicker rather than thinner tahini) or pumpkin butter (or any seed or nut butter you like)

1/4 cup agave or coconut nectar, date or maple syrup

1 teaspoon vanilla extract (or 1/4 teaspoon mint extract if a minty flavor is desired)

Whisk together until smooth. Add:

1/2 cup carob powder (or cocoa if you can have it)

1/4 cup pumpkin seeds (or any other seed or nut chopped that your family enjoys)

1 1/4 cup puffed rice cereal (or any puffed cereal your family likes)*

Stir to combine. (*More or less cereal may be needed depending on the consistency of the butter added.) Spread in the prepared dish and put in the freezer for 1 hour or until it is solid when you lift the parchment paper out of the dish. Slice and enjoy!

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