Crunchy and Smoky Almond Bars

20 minutes
24 bites
62 calories per square
Vegan, gluten-free

Ingredients

• 1 cup whole raw almonds
• ¼ cup raw quinoa seeds
• 1 cup rice puff cereal (all natural and unsweetened if possible)
• 1 teaspoon extra virgin coconut oil
• 2 tablespoons coconut palm sugar
• 2 tablespoons water
• ½ cup real maple syrup
• ¼ teaspoon cayenne pepper
• 1 tablespoon smoked paprika
• Himalayan sea salt

Directions

1. Measure your almonds, quinoa seeds, rice puff and place them in a bowl together.
2. Heat up the coconut palm sugar, water and maple syrup in a small sauce pan. Let it cook on high heat for 6 minutes. Add the spices and coconut oil right away into the sugar mix after the 6 minutes and keep stirring with a wooden spoon.
3. Remove the pan from the heat surface and incorporate the nuts and seed mix into it as fast as you can. You don’t want to wait too much because the sugar will get harder and too firm for you to be able to mix it well.
4. Pour the mixture into a pre greased square pan and flatten it with you hand. I suggest you pour a little bit of water on your hand before flatten the square; the water will prevent the mixture from sticking on your fingers.
5. Refrigerate the whole mix for 10-15 minutes before cutting them into 24 small bites.