Looking for something healthy to nibble on before or after yoga class? Try the Kitchen Sink Almond Butter Snack Bars from the Clean Plates Cookbook, seriously so good and easy.
Makes one 8" square pan
2 c. puffed brown rice cereal
1/2 c. naturally sweetened unsulfured dried cranberries
1/2 c. raw cacao nibs
1/2 c. unsweetened shredded coconut
1/4 c. sesame seeds, toasted, divided
2/3 c. organic almond butter
2/3 c. coconut nectar
Line an 8" square baking pan with parchment or waxed paper, letting it hang a bit over the sides. Set aside. In a medium bowl, combine the cereal, cranberries, cacao nibs, coconut and 3 tablespoons of the sesame seeds. Set aside. In a medium saucepan over medium heat, combine the almond butter and coconut nectar, stirring until blended. Remove from heat and stir into the cereal mixture. Transfer the entire mixture to the prepared pan, spreading it out evenly. Sprinkle with the remaining tablespoon of sesame seeds, pressing them to adhere, and refrigerate until firm, about an hour. Use the parchment to transfer the bars from the baking pan to a cutting board. Cut into squares and serve.
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