4 cups brown rice crisps cereal (I used One Degree Veganic Sprouted Brown Rice Crisps)
¼ cup sesame seeds
3 tablespoons chia seeds
⅔ cup natural creamy peanut butter
⅓ cup coconut oil
⅓ cup pure maple syrup
1 teaspoon vanilla extract
pinch of sea salt
Line a baking dish with parchment paper and set aside. (I used an 11x7 dish)
In a large bowl, combine rice crisps cereal, sesame seeds and chia seeds.
Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup,vanilla and sea salt.
Pour peanut butter mixture over brown rice mixture and stir until well combined.
Transfer to lined baking dish and press down firmly. Option: Drizzle with cacao sauce or melted chocolate.
Place in freezer until set. Once set, slice using a large knife. Cut into small squares and store in an air-tight container in refrigerator or freezer. (store in freezer if you plan on packing in a lunch box to prevent getting too sticky!)
To Make Cacao Sauce: Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.