- 5 cups puffed cereal (rice or corn)
- 1 cup nut butter
- 1/ 4 cup tahini
- 1/ 2 cup honey (or maple syrup, agave nectar)
- 1/ 2 cup coconut oil
- 1/ 4 cup dark cocoa powder
- 1/ 4 cup dark chocolate chips
- 2 tablespoons protein powder
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
Spray and line an 8 x 8 square cake pan with parchment paper, or use 2 sprayed muffin tins.
In a blender, pulse 2/3 of the cereal mixture on low speed until coarsely ground. Pour into a large mixing bowl with the remaining cereal.
Using a microwave, melt the coconut oil, nut butter, and tahini in a large measuring cup. Add the honey, cocoa powder, protein powder, salt and vanilla and stir until combined.
Pour the oil and nut butter mixture over the cereal and stir with a wooden spoon or rubber spatula until it's thoroughly mixed together.
Fold in the chocolate chips and press the mixture into the prepared cake pan. Using damp hands, press the batter down into an even layer and into the corners of the pan. Or press into 16 individual muffin portions.
Chill for 2 hours or overnight before cutting into 16 even pieces.