Every time we would visit Disney World, one of my first stops would be the bakery on Main Street for a signature mouse ear crispy treat. We love our rice crispy treats, but don't love how high in sugar they are! We set out to develop a crispy dessert treat that was not only packed with flavor, but higher protein and lower in sugar. We topped ours off with high cacao chocolate to up the antioxidant value.
Stir up a batch today - let us know what you think in the comment below.
- 1/2 cup almond butter no sugar or salt added
- 2 tbsp unsweetened flaked coconut
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2-1/2 cups quinoa puffs
- 2 ounces dark chocolate 80% high cacao or greater
- 1 tbsp coconut oil
- additional slivered almonds for topping
- additional flaked coconut for topping
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Line an 8 x 8 baking dish with parchment paper.
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Place the almond butter, coconut, honey, cinnamon, salt and vanilla extract in a small saucepan.
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Cook, on medium low, stirring often until combined well.
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Add water by the tablespoon if mixture is too thick.
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Spoon the quinoa mixture into the parchment paper. Press into baking dish with damp hands. Place in refrigerator to set.
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Chop chocolate and add to a small saucepan with coconut oil.
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Melt slowly over low heat, stirring frequently to avoid burning chocolate.
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Remove quinoa puff bars from the refrigerator. Brush with melted chocolate. Sprinkle with additional almonds and flaked almonds.
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Cut into 20 pieces.