Wednesday, October 16, 2013

Cranberry Chocolate Crispy Squares (Gluten-Free & Vegan)

Happy hump day! Here is a sweet treat to brighten up a rainy Wednesday.

Angela posted this recipe last Monday when I was stuck at home with a sick Little A.  I instantly knew making these would be the perfect activity for us and a great lunchbox treat for the girls. 

Of course, I mixed things up a bit.  I omitted the drizzle and - as per Little A's request - added in some dried cranberries.  I also doubled the recipe because I knew they would disappear fast!

Adapted from this recipe.

Cranberry Chocolate Crispy Squares (Gluten-Free & Vegan)

1 cup coconut oil
1 cup cocoa powder
150 mls agave syrup or other liquid sweetener
Pinch of salt
1 cup dried cranberries
2-1/4 cups brown rice crispy cereal

Melt oil over medium heat.  Whisk in cocoa, sweetener, and salt until smooth.  Stir in cereal and cranberries.  Press into parchment paper-lined 9x12 baking pan.  Freeze for about 20 minutes, until firm.  Remove from pan and cut into squares.  Makes 24 squares.  Keep refrigerated.

1 comment:

  1. These are such a fun treat! I'd love them as an after work snack!