A high protein, low sugar and portable snack- Perfect fuel in between meals or as a pre or post workout boost! Vegan, gluten free and refined sugar free!
Line a deep 9 x 9 inch baking tray with baking paper and set aside.
In a large mixing bowl, combine the crispy rice cereal, puffed cereal mix, protein powder, cocoa powder and salt and mix well. Set aside.
In a microwave safe bowl, combine the brown rice syrup and nut butter of choice and microwave for 1-2 minutes, or until the nut butter has melted. Mix well to ensure it is fully incorporated.
Add the liquid mixture to the dry mixture and ensure all the cereal is completely coated. Slowly add the almond milk until a very thick batter is formed.*
Pour the batter into the baking tray and using your hands, press firmly and freeze for 1 hour or refrigerate overnight. Cut into pieces and enjoy.
Notes
Depending on the protein powder you use, you need to be wary of the amount of milk you add. When I made this with brown rice protein powder, it needed the full 1/4 cup. The first time I tried it with whey and I barely needed a tablespoon. If you use a casein protein powder, you would be looking at close to half a cup. Bars can be kept at room temperature, but they soften easily. They are best frozen and thawed slightly before consumption.