Vegan and gluten-free bars made with puffed rice, nut butter, and agave syrup. Simple and quick to prepare, perfect as an energy snack.
Mix the nut butter (peanut butter) with the agave syrup until you achieve a smooth cream.
If desired, add cocoa powder to the cream and mix well.
Combine the puffed rice with the cream and carefully mix so that all the grains are well coated, adjusting the consistency if needed with more peanut butter/agave.
Transfer the mixture to a baking pan lined with parchment paper and press down well with the back of a spoon or with your hands to obtain an even and compact layer.
Place the pan in the refrigerator for at least 1 hour to firm up the mixture.
Remove from the refrigerator, extract the block of puffed rice from the pan and cut into 6 bars.
Store the bars in the refrigerator in an airtight container.
Baking pan
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.
Italy
| Energy (kcal) | 463.04 |
| Carbohydrates (g) | 57.1 |
| of which Sugars (g) | 18.08 |
| Fat (g) | 23.14 |
| of which Saturates (g) | 9.89 |
| Protein (g) | 9.04 |
| Fiber (g) | 2.38 |
| Sale (g) | 0.12 |
