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1cupspeanut butter or almond butter
1cupsalmonds, roasted, unsalted, chopped
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 17g||22%|
|Saturated Fat: 3g|
|Trans Fat: 0g|
|Total Carbohydrate: 48g||17%|
|Dietary Fiber: 2g||7%|
- In a small sauté pan, heat brown rice syrup and nut butter on medium low until boiling. Remove from heat and set aside.
- In a mixing bowl, crumble 1 package Lundberg Organic Honey Nut Rice Cakes into very small pieces. Add syrup mixture to the rice cake crumbles and mix until incorporated. Fold in chopped almonds.
- Line a small baking sheet with parchment paper and spread mixture evenly. Apply another layer of parchment paper and add another small baking sheet on top. Press down evenly and firmly until an even thickness is achieved.
- Let cool completely for 30 minutes and enjoy!