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3/4 cup peanut butter or cashew butter

3/4 cup liquid sweetener (honey or agave syrup)

1 1/2 cups raw nuts or seeds

1 cup dried fruit

4 cups GF Rice Crispies cereal (I used gluten-free)

1/8 teaspoon salt

1 teaspoon vanilla extract

Line a large baking sheet with parchment paper.

Place nuts and/or roasted seeds (almonds, pecans, walnuts, hazelnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds, etc) and dried fruit

(cherries, cranberries, blueberries, apricots, pineapple, raisins - any favorite dried fruits in any combination) in the bowl of a food processor. Pulse

several times, just until the mixture is coarsely ground.

In a large saucepan, melt nut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth

and bubbling, cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit and

cereal. Stir until all ingredients are coated with nut butter mixture.

Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture

and use a rolling pin to smooth the top of the mixture.

Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer. Wrap bars in waxed paper and

store in a covered container in the refrigerator.

Submitted by: Savvy Gluten Free with Chrissy Rector
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