For anyone who knows me, Emily, I like to run. I am not fast or competitive or amazing at it, I just like it. And everytime before I go running I undoubtedly eat a Luna Bar. It is the perfect pre-run/pre-exercise snack. Have you had one? They are super fab and designed just for women. There is not a lot of sugar in them and lots of protein. I haven’t decided if I like the Chocolate Dipped Coconut or White Chocolate Peppermint Bark the best. Since I love the Luna Bars so much I decided to try my hand at making them! This is the Chocolate Dipped Coconut version. And also for anyone who knows me, I am not a health nut. I may be the opposite, in fact. BUT, specifically for this recipe and to keep up with the good nutrition of the Luna Bar, I used organic or high protein products. I think I just may like the homemade Chocolate Dipped Coconut bars better homemade. Try them, then go exercise off those Double Peanut Butter Blossoms you just made!!
Homemade Luna Bars
- 3 3/4 cups Rice Crispies cereal (I used a brown rice store brand)
- 2 Tablespoon almond butter
- 5 Tablespoons sweetened coconut flakes
- 4 Tablespoon coconut oil
- 4 Tablespoon agave nectar (found in the same place as sugars and artificial sweeteners)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (12 ounce) bag of semisweet chocolate chips
Put Rice Crispies in a large mixing bowl. In a small bowl, mix your almond butter, vanilla extract, coconut, coconut oil, agave nectar, and salt. Melt in the microwave (30-60 seconds) or on the stove. Pour the mixture over the cereal and and stir. Make sure to coat all the crispies and smash them with the back of your spoon or fork. Add more crispies if the mixture seems too liquidy and more liquid (coconut oil or almond butter) if it’s not sticking together.Line a square or rectangle pan (I used a 9×9 pan) with wax paper and spread the mixture evenly. Place a sheet of wax paper on top of the mixture and use the bottom of a glass to press the mixture down as firmly as you can. Stick it in the freezer. While your pan is in the freezer, melt your chocolate. I put the chips in a microwaveable bowl and melt on 30 second intervals, stirring after each time. After 30 minutes, bring the bars out of the freezer and coat the top with the melted chocolate. Stick the bars back in the freezer for another 30 minutes. Remove the bars from the pan and slice into about 12 rectangles. Wrap each individual bar in aluminum foil. Keep frozen until your are ready to use!
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