I’ve got something a little different for you today but don’t worry I’m still sticking to my usual nutter butter and chocolate madness. Today I made chocolate almond butter (see what I did there) crispy bars and then slathered them in chocolate because whenever I get about 3/4 of the way finished with creating a recipe, I get a little unsure of myself and decided the best course of action is to just top it off with melted chocolate. This strategy usually works out well and in this case in particular it worked out really well!
In this recipe I used Erewhon’s organic brown rice crispy cereal that’s made gluten-free. I used this brand because it’s USDA organic, non GMO verified and low in sugar and fat.
I added protein powder to this recipe as per usual, however, it can easily be omitted if you don’t have on hand but keep in mind that the macros will change.
That crisp though!