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No-Bake Mint Chocolate Chip Bars

Name: No-Bake Mint Chocolate Chip Bars
Ingredients: 2 cups (90g) brown rice crisp cereal; 11/4 cup (60g) dairy-free mini semi-sweet chocolate chips (I use Enjoy Life brand); 11/4 cup (64g) almond butter; 11/2 cup (160g) raw amber agave or maple syrup (I did 50/50); 13 tablespoons (18g) unsweetened cocoa powder; 1 pinch of salt; 11 teaspoon (5g) vanilla extract; 11/4 teaspoon mint extractLine a loaf pan (9X5) with parchment paper with it hanging over the sides for easy removal.; 1 In a large bowl, combine the rice cereal and chocolate chips.; 1 In a small pot, add the almond butter, agave, cocoa powder and salt and whisk very well until smooth. Turn the heat to medium and bring to a simmer. Once the edges begin to simmer, whisk constantly for just about a minute until it begins to thicken some. Don't overcook it. You are just wanting to heat the cocoa and thicken it slightly. Remove from heat and stir in the vanilla and mint extracts.; 1 Pour this mixture over the rice cereal and chocolate chips. Stir until it is well mixed and thick. It will start to firm up quickly, so move fast.; 1 Add the mixture to the lined pan and spread out evenly. Use a silicone spatula to help spread it out, as a spoon doesn't work well. Then place a piece of parchment paper over it and press down firm and hard and smooth out the edges until the surface is flat.; 1 Gently peel off the paper. If desired, sprinkle finely chopped mint leaves over the top for presentation. Place in the fridge for 1 hour to set.; 1 Slice into 6 bars or more if you want them thinner. These are very rich and I find half a bar to be very satisfying for a treat. Keep them stored in the fridge to retain their shape and that cooling mint chocolate flavor is delicious. You can wrap each bar individually if preferred.

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2 cups (90g) brown rice crisp cereal
11/4 cup (60g) dairy-free mini semi-sweet chocolate chips (I use Enjoy Life brand)
11/4 cup (64g) almond butter
11/2 cup (160g) raw amber agave or maple syrup (I did 50/50)
13 tablespoons (18g) unsweetened cocoa powder
1 pinch of salt
11 teaspoon (5g) vanilla extract
11/4 teaspoon mint extractLine a loaf pan (9X5) with parchment paper with it hanging over the sides for easy removal.
1 In a large bowl, combine the rice cereal and chocolate chips.
1 In a small pot, add the almond butter, agave, cocoa powder and salt and whisk very well until smooth. Turn the heat to medium and bring to a simmer. Once the edges begin to simmer, whisk constantly for just about a minute until it begins to thicken some. Don't overcook it. You are just wanting to heat the cocoa and thicken it slightly. Remove from heat and stir in the vanilla and mint extracts.
1 Pour this mixture over the rice cereal and chocolate chips. Stir until it is well mixed and thick. It will start to firm up quickly, so move fast.
1 Add the mixture to the lined pan and spread out evenly. Use a silicone spatula to help spread it out, as a spoon doesn't work well. Then place a piece of parchment paper over it and press down firm and hard and smooth out the edges until the surface is flat.
1 Gently peel off the paper. If desired, sprinkle finely chopped mint leaves over the top for presentation. Place in the fridge for 1 hour to set.
1 Slice into 6 bars or more if you want them thinner. These are very rich and I find half a bar to be very satisfying for a treat. Keep them stored in the fridge to retain their shape and that cooling mint chocolate flavor is delicious. You can wrap each bar individually if preferred.