Healthy recipe for gluten free chocolate energy squares. Best of all – no baking required!
1½ cups puffed millet cereal
½ cup desiccated coconut
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup raw almonds
¼ cup raw cashews
¼ cup dried cranberries
2 tbsp chia seeds (optional)
½ cup raw honey
¼ cup coconut oil
¼ cup nut butter (I used sugar free peanut butter)
1 tbsp cacao
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla extract
Line a 20cm brownie tin with a piece of plastic wrap.
Combine the millet cereal, coconut, sunflower seeds, pumpkin seeds, almonds, cashews, cranberries and chia seeds in a bowl.
Place the honey, coconut oil, nut butter, cacao, cinnamon, ginger and vanilla in small saucepan. Stir continuously over a medium heat until everything is combined and you have a silky, runny syrup.
Pour the syrup into the dry ingredients. Mix well to coat everything in the syrup. Pour the mixture into your prepared tin and gently press into an even layer.
Pop the tray in the freezer until the mixture is firm, about 30 minutes. Cut into squares and store in an airtight container in the fridge.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate