Ingredients:
- 3 cups Vegan Corn Flakes (We used Gluten Free/Vegan)
- 1 1/2 cups Preferred Butter (We used Sun Butter)
- 3/4 cup Maple Syrup
- 1 cup Pascha Dark Chocolate Chips (We used 100% Cacao - Single Ingredient)
- 2 tbsp Coconut Oil
Equipment:
- BPA Free Silicone Molds (Recommended, but you can make them by molding them yourself)
- Cookie Tray
- Large Cookie Scoop (optional)
Directions:
- Heat preferred butter and maple syrup over low heat until warm and mix well. Be careful not to burn or heat too fast.
- Pour corn flakes into bag and smash up into smaller pieces.
- Add corn flakes to bowl & mix with butter mixture.
- Spray silicone trays with oil and place on cookie tray (use parchment if not using molds).
- Using a large cookie scoop fill tray to about 3/4 way full.
- Place in freezer for 1.5 to 2 hours until firm.
- Melt chocolate using a double boiler adding coconut oil once melted, mixing well.
- Place in a bowl large enough to dip bars in and let cool for about 5-7 minutes stirring a few times.
- Line baking sheet with parchment paper.
- Take molds out of freezer.
- Pop out bars and begin to dip and coat with chocolate by placing in the bowl. Turning to coat.
- Once covered place on parchment lined cookie tray.
- Return to freezer until hard.
- Remove and enjoy.
- Store in freezer in container.
Music by Pavel Bekirov