Bars

• Line a 9” x 9” square baking pan with parchment paper, set aside.
• In a small pot over low-medium heat, combine almond butter and rice malt syrup. Using a wooden spoon, continue to mix until well blended and melted through. Ensuring mixture doesn’t bubble. Once completely smooth, remove from heat and set aside.
• In a large mixing bowl, combine oats, rice puff cereal, cacao, sesame seeds, flax seeds, chopped hazelnuts and chocolate chips, mix well.
• Pour melted almond butter mixture over the dry ingredients, incorporating everything well using a wooden spoon. Ensuring all dry ingredients have been coated. NOTE: if your almond butter mixture has turned too solid, simply heat it over a low heat to soften.
• Press mixture into lined pan, evening out the top using your hands or a spatula.
• Place in the refrigerator for 30 min - 1 hour or until firm and cool.
• Remove from pan and still leaving on the baking paper, drizzle over melted chocolate chips. Transfer granola slab onto a board and return to the refrigerator until chocolate has set.
• Remove and slice into long granola bars.
• Enjoy!