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Chocolate mint pumpkin rice snacks

Print Recipe

Ingredients
  

  • 1 cup chocolate chips organic vegan
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • ½ tsp peppermint extract
  • 4 cups brown rice crisp cereal gluten free vegan
  • ¼ cup grounded pumpkin seeds

Instructions
 

  • Melt the chocolate (double boiler method) together with coconut oil.
    Add cinnamon, peppermint extract and pumpkin seeds.
    Stir until mixed well.
    Add the cereal and still it well until well incorporated.
    Line a baking pan with parchment paper and pour the chocolate mixture into the pan.
    Using spatula or another piece of parchment paper press and smooth the mixture into an even layer.
    Put the pan in the freezer for 20-30 minutes. Once out of the freezer thaw it for 10 min and slice into bars.
    Store in an airtight container on the fridge or freezer.

Notes

70% cacao and up is the chocolate I like to use for cacao health benefits.
You can skip pumpkin seeds and cinnamon if you don't have. I use it for added health benefits as well.
You can substitute pumpkin seeds for another ground seed or nut.