1/2 cup organic sunbutter
1/4 cup grass-fed ghee, room temperature
1/4 cup collagen peptides
2 tablespoons maple syrup
2 tablespoons honey
1/2 teaspoon vanilla extract
2 1/2 cups sprouted rice cereal
1 2.8 ounce bar of dark chocolate
- In a large mixing bowl, stir together the sunbutter, ghee, collagen, maple, honey and vanilla extract until smooth.
- Stir in the sprouted rice cereal until mixed well.
- Line a 9×4-inch loaf pan with parchment paper. Spread mixture into loaf pan and use a second sheet of parchment paper to firmly press the mixture down and towards the edges. Refrigerate for an hour until firm and set.
- Melt dark chocolate in the microwave (or use a double boiler) in a shallow bowl. Slice Rice Krispie treats into 8 squares and dip the bottom of each square in the chocolate until well coated. Drizzle each square with remaining chocolate. Refrigerate for 15 minutes or until chocolate solidifies. Serve cold or room temp.