We have all made the regrettable mistake of trying to choose the “healthy” dessert option. You try to cheat the system by having something sweet, while not straying too far off the path of healthy eating. It doesn’t ever really fool anyone though, does it? The only person who really feels cheated is you, crunching on granola, while you stare longingly at your friend’s cheesecake. “Not your kids’ crispy treat” covers all the good dessert requirements; it’s chewy yet crunchy, with tons of chocolate and a little sea salt as an accent. This easy, healthy, and decadent dessert will definitely satisfy your sweet tooth.
¾ cup agave syrup
½ cup almond butter
½ cup bittersweet chips
2 tablespoons cannabis coconut oil (see recipe in January issue)
¼ teaspoon fine sea salt
6 cups chocolate rice cereal
3 tablespoons cannabis coconut oil (see recipe in January issue)
½ cup bittersweet chocolate chips
¼ teaspoon flaky sea salt
Line an 8 x 8 square pan with parchment paper.
Using a large saucepan, bring the agave syrup to a boil. Remove from the heat and stir in the almond butter and ½ cup chocolate. Finally, add the 2 tablespoons coconut oil, and 1/4 teaspoon fine salt after the mixture has cooled slightly. Mix until the chocolate is fully melted and smooth.
Fold in the rice cereal, and pack the mixture firmly and evenly into the lined pan. A little extra coconut oil on your fingers can help prevent sticking.
For the topping, melt ½ cup of chocolate chips over very low heat (or in a double boiler), stirring constantly just until melted. Remove from heat, and stir in coconut oil. Pour the chocolate mixture over the top of the bars, and spread evenly with rubber spatula. Top with flaky salt.
Place in refrigerator for 1 hour to set.