Gluten Free No Bake Snack Bars

These gluten-free no-bake snack bars are a delicious and healthy treat. They are easy to make with just a few simple ingredients. You need cashew butter, puffed rice, and maple syrup. No baking is required. These bars are perfect for a quick snack or a healthy dessert. They are also a great source of protein and fiber.

These bars are also a good source of healthy fats and antioxidants. They are also a good source of energy, making them perfect for pre- or post-workout snacks. These bars are also a great way to use up leftover puffed rice. You can also add other ingredients to your snack bars, such as nuts, seeds, or dried fruit. Be creative and have fun with it! . They are easy to make with just a few simple ingredients.

You need cashew butter, puffed rice, and maple syrup. No baking is required. These bars are perfect for a quick snack or a healthy dessert. They are also a great source of protein and fiber. We hope you enjoy this simple, no bake, healthy snack bar!

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Gluten Free No Bake Snack Bars

Prep Time15 minutes mins

Total Time2 hours hrs

Course: Dessert, Snack

Cuisine: American

Servings: 16

Ingredients

• 4 cup Puffed millet
• 2 cup Almond flour (see substitution below if desired)
• 1 tsp Pink himalayan salt
• 12 oz Cashew butter (peanut butter would work too)
• 1 cup Maple syrup
• 10 oz Allergy friendly chocolate chips
• 1 tbsp Coconut oil

Instructions

• In a bowl, add 4 cup Puffed millet, 2 cup Almond flour, and 1 tsp Pink himalayan salt. Mix well. 
• Add in 1 cup Maple syrup and 12 oz Cashew butter (or peanut butter works well, too)
• Mix well until incorporated. Line a 9x13 inch pan with parchment paper
• Add mixture to pan and press down until even
• Freezer for 1-2 hours 
• Melt 10 oz Allergy friendly chocolate chips and 1 tbsp Coconut oil in a saucepan over low heat until melted creamy. 
• Add to the top of frozen bars. Spread evenly. 
• Freeze an additional 20 minutes. 
• Slice into about 16 squares, store in fridge or freezer in Ziploc bag 

Notes

Storage

• Keep in airtight container or Ziploc bag. We prefer them in the freezer but you can keep in the fridge too. Will last about 2 weeks

Almond Flour Swap

• You can use oat flour here as well if you don't like using almond flour. Just use 1 cup instead of 2