Ingredients:
- 2½ cups unsalted mixed nuts (¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
- ½ cup puffed rice
- ¼ cup brown rice syrup
- 1½ tsp vanilla extract
- ½ tsp sea salt
- 1 cup dark chocolate chips
- 2 tsp coconut oil
- Flaky salt, for topping (optional)
Instructions:
- Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
- Spread nuts on a baking sheet and toast for 5–8 minutes.
- In a large bowl, combine toasted nuts and puffed rice.
- Microwave brown rice syrup for 30 seconds. Whisk in vanilla and sea salt, then pour over the nut mixture and stir to coat evenly.
- Press mixture firmly into the prepared pan.
- Bake for 18–20 minutes. Cool for about 30 minutes, slice into bars, and cool completely.
- Melt chocolate chips and coconut oil in 30-second intervals until smooth.
- Dip the bottom of each bar into melted chocolate, place on parchment-lined sheet, drizzle tops with chocolate, and sprinkle with flaky salt if desired.
- Let set before storing. Keep at room temperature up to 1 week or freeze for longer storage.