Chocaroos

I saw this recipe at greenshakesandgiggles.com.  It looked easy enough and sounded great and of course had no sugar which I love so I tried them out and my baby and I LOVE them.  This is a great treat recipe that I know I will be making for years to come.  Enjoy!

Image from greenshakesandgiggles.com

Chocaroos

Treats:

3/4 cup honey
3/4 cup natural or organic peanut butter
2.5 Tablespoons organic coconut oil

2 teaspoons vanilla extract
1/4 teaspoon salt
6 cups organic Crispy Rice cereal

Chocolate Coating:

1 cup dairy-free, gluten-free chocolate chips (I use Enjoy Life mini-chips)
1/2 cup canned coconut milk, full-fat
4 Tbsp. agave nectar

Directions

Line a 9 x 13" glass pan with parchment paper that extends up along the sides. Set aside.

In a saucepan, heat the honey over medium heat and stir until it begins to bubble a little bit. Remove from heat and stir in the peanut butter, coconut oil, vanilla, and salt. As you stir the mixture it should thicken and become glossy and smooth.

Pour the rice cereal into a large heat-safe mixing bowl. Carefully pour in the warm syrup mixture, and stir to coat all the cereal.

Scoop the coated cereal into the lined baking pan and spread evenly, gently smoothing out the top surface.

Put in the fridge to chill for about 10 min.  While the treats are chilling, combine chocolate chips, coconut milk, and agave nectar in a saucepan on low heat, and stir until melted.  Be careful not to burn the chocolate.  When melted, pour the chocolate mixture over the semi-chilled treats and spread until coated evenly.  Then chill for at least 1-2 hours.  They are the very best (more crunchy and firm) when chilled all day or overnight. Cut into squares and Enjoy!