Delicious Living
  • 3 cups organic khorasan puffed wheat cereal
  • 1/2 cup dark chocolate chips
  • 2 tablespoons coarsely chopped raw almonds or peanuts
  • 1/3 cup agave nectar
  • 1/3 cup almond butter or peanut butter
  • 1/2 teaspoon vanilla extract
  • 3 ounces organic dark chocolate (65-70% cocoa)

Khorasan Wheat, Almond and Chocolate Bars

Kimberly Lord Stewart | Delicious Living
  • Serves: 16 people

These chewy-crunchy cereal bars are simple to make; if individually-wrapped, each square will last for at least a week. Drizzling with a bit of melted white chocolate adds visual appeal. If you're gluten free, this recipe works just as well with puffed brown rice. 

  1. Line an 8x8-inch pan with plastic wrap, overlapping sides with enough to fold over and cover top of pan completely. Coat plastic wrap with cooking spray. Place cereal, chocolate chips, and chopped nuts in a large mixing bowl. Stir until evenly mixed.
  2. Place agave and nut butter in a small saucepan; turn heat to low and stir until nut butter is melted and well blended with agave. Remove from heat and stir in vanilla. Pour over cereal mixture, stirring to coat. Transfer into pan in an even layer. Cover top with the extra plastic wrap and press mixture evenly in pan. Refrigerate for about 1 hour.
  3. Melt chocolate over low heat. Unwrap bars and drizzle with melted chocolate in thin streams. Chill again until firm. Remove from pan by lifting plastic wrap, and cut into 16 squares.

PER SERVING: 104 cal, 5g fat (3g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 13g carb, 2g fiber, 0mg sodium

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