Makes 12 squares
– 2 cups of puffed brown rice
– 1 jar of almond butter (170g)
– 4 tablespoons of agave
– 1 tablespoon of coconut oil
– 1 teaspoon of cinnamon
Simply place the almond butter, agave and coconut oil in a saucepan and heat gently. Once a runny liquid starts to form, which should take 2-3 minutes, pour the mixture over the puffed rice and cinnamon. Stir well until all the rice is covered.
Transfer the mixture into a baking dish, patting it down firmly with a spatula. Then freeze for an hour or two before cutting it into squares to serve. If there are any squares left over then store them in the fridge. Enjoy!