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Vegan and gluten-free bars made with puffed rice, nut butter and agave syrup. Simple and quick to prepare, ideal as an energy snack.
Mix the nut butter (peanut butter) with the agave syrup until you get a smooth cream.
If desired, add the cocoa powder to the cream and mix well.
Combine the puffed rice with the cream and mix carefully so that all the grains are well coated, adjusting the consistency if needed with more peanut butter/agave
Transfer the mixture to a baking tray lined with parchment paper and press well with the back of a spoon or with your hands to obtain an even, compact layer.
Place the tray in the refrigerator for at least 1 hour to let the mixture set.
Remove from the refrigerator, take the puffed rice block out of the tray and cut into 6 bars.
Store the bars in the refrigerator in an airtight container.
Baking tray
Parchment paper
Bowl
Spoon or spatula
Store in the refrigerator in an airtight container for 5-7 days or in the freezer for 1-2 months.
Italia
| Energy (kcal) | 464.78 |
| Carbohydrates (g) | 55.08 |
| of which sugars (g) | 15.22 |
| Fat (g) | 22.91 |
| of which saturates (g) | 9.25 |
| Protein (g) | 11.19 |
| Fibre (g) | 3.62 |
| Salt (g) | 0.02 |
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