Ingredients
- The bars:
- 1/2 cup (5.5 ounces / 160 g) coconut nectar (or 1/4 cup each brown rice syrup and maple syrup)
- 1/4 cup (2.25 ounces / 65 g) almond butter
- 1 (2.2 ounce) bar Aloha chocolate, broken up (about 1/3 cup)
- 1 tablespoon (1/2 ounce) coconut oil
- 1/8 teaspoon fine sea salt
- 1/4 cup (1.25 ounce / 40 g) hemp seed hearts
- 2 tablespoons (.5 ounces / 15 g) cacao nibs
- 2 1/2 cups (3 ounces / 85 g) crisp rice cereal (not 'puffed' rice)
- The topping:
- 2 (2.2 ounce / 65 g) bars Aloha chocolate, broken up
- 1 tablespoon (.12 ounces / 5 grams) cacao nibs
- 1 tablespoon (.12 ounces / 5 grams) hemp seed hearts
- 1/4 teaspoon flaky salt (preferably Maldon)
Preparation
Step 1
Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.
In a large saucepan, bring the coconut nectar to a gentle simmer for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the nut butter, chocolate, tablespoon coconut oil and fine sea salt until smooth and the chocolate is melted.
In a large bowl, stir together the rice cereal, hemp seeds and cacao nibs, and gently fold in the chocolate mixtured. and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).
In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading to smooth. Sprinkle the nuts and flaky salt over the top.
Let the bars set in the refrigerator until firm, 30-60 minutes. Lift the sling out of the pan, trim away the edges if you like, and cut into 8 squares or 16 thinner bars.