I’m known to have a lot of short lived food obsessions. Once I find something I like, I think it’s a good idea to eat it every single day until I can’t stand the sight, smell or taste of it anymore. But I also have serious, big girl relationships with special food items every once in a while. It was love at first sight with me and and chili flavored chocolate. Years later, I still want to see this guy everyday. So, I’ve been on a mission to make some chocolate chili bars. After a couple mediocre attempts, I made a delicious batch today. Not only are they delicious enough to be dessert they’re also super easy to make. This recipe helped me out.
Chocolate Chili Energy Bars
- 3 cups crisp brown rice cereal
- 2 tablespoons hemp protein powder
- 1/2 cup and 2 tablespoons nut butter (I used half roasted cashew and half raw almond)
- 1/2 cup agave syrup
- 2 tsp pure vanilla extract
- ¼ tsp chili powder (make sure to get a pure chili powder lots have added garlic or salt!)
- 2 tbsp cocoa powder
Combine the brown rice crispies and hemp protein powder in a medium bowl. Mix together the nut butter, agave syrup, vanilla extract, and cocoa powder in a microwave safe bowl. Add the chili powder pinch by pinch until desired spice level is reached. I added ½ teaspoon to my first batch and it was way too spicy. With the ¼ teaspoon there’s just a nice lil kick in the aftertaste. Depending on the type of nut butter you use, you may need to warm the mixture up for about 45 seconds until it has a liquid consistency. Pour the liquid mixture on the cereal and mix with a wooden spoon until the cereal is coated.
Line an 8”x8” pan with wax paper and spread the mixture evenly. Place another sheet of wax paper on top of the mixture and firmly press down the mixture.
They won’t stay stuck together if you’re too gentle so make sure to use your muscles. Refrigerate or freeze for about 30 minutes and then use a sharp knife to cut into 8 bars.