Chocolate Pumpkin Energy Bars
Pumpkin Seed Butter (melted)
Rice Puffs Cereal
Dark Chocolate (chopped)
Refrigerate in an airtight container for up to two weeks, or freeze for up to two
One serving equals two bars. A 9 x 6 1/2-inch container was used to make
12 bars or six servings.
Use tahini, sunflower seed butter, peanut butter, or almond
In a mixing bowl, whisk together the pumpkin seed butter, maple syrup, ginger,
and cinnamon. Gently fold in the rice puffs cereal and pumpkin seeds.
Transfer and spread the mixture across a parchment-lined container or baking
dish. Place another layer of parchment paper on top and firmly press into an
even packed layer. (Note: If not compact enough, the bars may come out
In the microwave, heat the dark chocolate in a small bowl for 30 seconds at a
time, until melted. Drizzle overtop with a small spoon.
Freeze for about 30 minutes and slice into bars. Enjoy!