DW Corn Crispies with chocolate chunks (gluten free)
2 1/2 cups purple corn flakes from (just three ingredients!) (substitute with brown rice cereal)
4 Tablespoons almond butter
2 Tablespoons Kerri Gold butter
3 Tablespoons SweetE stevia/erythritol blend or Swerve
2 Full droppers of SweatLeaf Sweet Drops in Vanilla Creme flavor
1 bar Lily’s stevia sweetened chocolate bar
in small saucepan, melt almond butter, butter and “sweeteners” together, stirring constantly to avoid burning. Remove pan from heat. If mixture is too thick, add a small amount of butter and stir until smooth.
In a medium bowl, dump in
cereal. Add butter mixture
and stir to gently mix. Chop chocolate bar up and add to mixture now (adding chocolate too early can make chocolate melt – still tastes good!). Blend together and place in parchment lined 8×8 pan. Smooth out. Place in freezer for 30-45 minutes. Take out and cut into squares. Enjoy!!