Healthy Butterfingers and Pumpkin Truffle Bars
Ingredients
- 2/3 cup nut or seed butter
- 3 cups crispy rice cereal
- 1/3 cup maple syrup
- 1/4 tsp salt
- 1 cup dark chocolate chips
For Pumpkin Truffle Bars
- 1 cup pumpkin puree
- 1/2–2/3 cup water
- 8–10 pitted medjool dates
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 3/4 cup coconut flour
- 1 cup chocolate chips
Preparation
Process cereal to a sandy texture.
Add the nut/seed butter, maple syrup and salt.
Process to form a sticky clumpy mixture.
Press into a loaf pan lined with parchment paper.
Freeze 2 hours.
Slice into bars.
Coat each bar in melted chocolate.
Chill until chocolate is set, then eat.
For Pumpkin Truffle Bars
Blend pumpkin, dates, water, spices, and salt to a thick paste.
In a bowl, stir in coconut flour.
Shape the dough into a rectangle.
Freeze 2 hours.
Slice into 12 bars.
Coat each bar in melted chocolate.
Chill until chocolate is set, then eat.