(Yields about 18 servings)
Ingredients
- 3 cups Brown Rice Crispy Rice - Gluten FREE!
- 1 scoop vanilla whey protein powder - I use Dr. Axe
- 1 cup whole oats
- 1/4 cup crushed almonds
- 1/8 cup packed brown sugar
- 1 cup smooth unsalted natural peanut butter
- 3 tbsp. dark unsweetened cocoa
- 1/2 cup honey
- 1 tsp. vanilla extract
Directions
1. Pour the crispy rice, protein powder, whole oats, and crushed almonds into a
large bowl and shake gently. Avoid stirring to keep the protein powder from
settling on the bottom.
2. In a small glass bowl, combine the brown sugar, peanut butter, cocoa, honey,
and vanilla extract and microwave at 30-second intervals, stirring until combined.
(I don't own a microwave so I placed this is a toaster oven and stirring often until very soft)
3. Add the peanut butter mixture to the crispy rice mixture and stir with a rubber
spatula until every piece is coated.
4. I lined a muffin tin with cupcake liners and rolled these into balls and then pressed them down into the tin.
Place in the freezer for at least one hour. ENJOY!
Store in the freezer if you are not eating soon.
Otherwise you can store in the refrigerator up to 1 week - if they last that long! lol.
Nutritional Information:1 serving
Calories: 153
Fat: 7 g
Carbs: 21.5 g
Protein: 5.6 g
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