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Line an 20×20 cm (8×8 inch) square pan with parchment paper and set aside.
2
In a large bowl, mix together puffs, chia seeds, pumpkin seeds, and cacao nibs.
3
In a microwave safe bowl, add peanut butter and honey. Microwave in 20-second intervals stirring in between each interval until mixture is smooth and pourable.
4
Pour the warm peanut butter mixture over the puff mixture and mix well.
5
Press the mixture into the pan and place in the freezer for 30 minutes.
6
Cut into 12 portions. Store leftovers in the refrigerator.
Chef’s Tip
For a school-safe, allergen-free snack, try using sunflower seed butter instead of peanut butter.
Mix it up
Get creative by mixing and matching dried fruit, nuts and seed combos.
85mlnatural peanut or almond butter or non-nut alternative
85mlhoney
Directions
1
Line an 20×20 cm (8×8 inch) square pan with parchment paper and set aside.
2
In a large bowl, mix together puffs, chia seeds, pumpkin seeds, and cacao nibs.
3
In a microwave safe bowl, add peanut butter and honey. Microwave in 20-second intervals stirring in between each interval until mixture is smooth and pourable.
4
Pour the warm peanut butter mixture over the puff mixture and mix well.
5
Press the mixture into the pan and place in the freezer for 30 minutes.
6
Cut into 12 portions. Store leftovers in the refrigerator.
