Paleo Strawberry Cacao Cereal Bars
These Strawberry Cacao Cereal bars are the perfect allergen-friendly snack or breakfast bar! They're gluten-free, grain-free, and made with Lovebird Cereal.
Ingredients
- 1 cup + 2 tbsp coconut butter melted
- ¼ cup almond butter softened (see notes for AIP)
- 2 tbsp coconut oil melted
- 3 tbsp honey
- 1 tsp cinnamon
- Pinch of salt
- 3 cups Cacao Lovebird cereal code UNBOUNDWELLNESS for 10% off
- ¼ cup freeze-dried strawberries crushed
For the chocolate drizzle
- ¼ cup dairy-free chocolate chips see notes for AIP
- 2 tsp coconut oil
Instructions
- Line an 8x8" baking dish with lightly greased parchment paper and set it aside.
- Using a large bowl, combine the coconut butter, oil, almond butter, honey, salt and cinnamon. The mixture should be creamy and fully incorporated.
- Fold in the cereal and freeze-dried strawberries (reserving some of the strawberries for topping) and stir until the cereal is fully coated.
- Add the cereal mixture to the baking dish, using a rubber spatula or your hands to evenly spread. Sprinkle with additional crushed strawberry and transfer to the fridge.
- Allow to chill for 60-90 minutes, or until the bars are fully hardened.
- Melt the chocolate and coconut oil together with a method of your choice (microwave or double boiler) and melt until fully liquid. Remove the cereal bars from the fridge and drizzle the chocolate over top. Transfer back to the fridge to harden for another 10 minutes.
- Once the chocolate has hardened, remove it from the fridge, and transfer the cereal bar to a cutting board. Carefully cut into 9 or more pieces. Serve fresh or store in the fridge for a few days, or freeze for 1-2 months.
Notes
To make AIP... Skip the chocolate drizzle, Use the honey or cinnamon-flavored Lovebird cereal instead of the cacao, and use tigernut butter instead of almond butter, or just more coconut butter.