Ingredients
2cupsBlue Diamond Almonds
⅔cuppuffed rice cereal
⅔cupdried cranberries
½cupunsweetened coconut flakes
1hemp seedsoptional
⅓cupbrown rice syrup
2tbsphoney
1tspvanilla extractstore-bought or homemade
Preparation
Line an 8 x 8-inch baking dish with parchment paper. Set aside.
In a large mixing bowl, add the almonds, puffed rice cereal, cranberries, coconut, and hemp seeds, then toss to combine. Set aside.
Stir the brown rice syrup, honey and vanilla together in a small saucepan.
Heat over medium-high heat until boiling, stirring occasionally.
Let the sauce boil for 4 to 5 minutes, or until it reaches about 260 degrees F, stirring occasionally.
Pour the syrup mixture evenly over the almond mixture, then very quickly stir until everything is evenly coated.
Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer.
Let the bars cool for 30 minutes or until they reach room temperature.
Carefully lift up the parchment paper from the baking dish and transfer it to a cutting board.
Cut the bars into desired shapes and sizes.
Serve, and enjoy!
