Protein-filled almond butter and sweet strawberry jam star in this easy-to-make layer cake. It’s a fun after-school snack kids will love (and adults will secretly adore, too!) that strikes the right balance between salty and sweet.
Yield: 12 servings
Active Time: 20 minutes
Total Time: 50 minutes
5 cups crispy brown rice cereal
2 cups corn puff cereal
2 cups cornflakes
1 ½ cups sea salt popped popcorn
1 cup mini pretzels, lightly crushed
1 cup almonds, chopped
1 cup shredded coconut
1 ¼ cup raw honey
1 ¼ cup creamy natural almond butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup strawberry jam
7 ounces dark chocolate, melted
Line two (8-inch) springform pans with plastic wrap. Set aside.
Place cereals, popcorn, pretzels, almonds, and coconut in a large bowl, stir, and set aside.
Place honey in a medium-sized saucepan over medium heat. Bring to a boil, stir in almond butter, and let bubble for 1 minute. Turn off heat and stir in vanilla and cinnamon. Carefully pour hot mixture over cereal mixture and mix thoroughly to coat. Divide mixture between two prepared springform pans, spreading evenly and pressing firmly into pans. Let set on the counter at least 30 minutes.
Remove set cakes from their tins and place one layer on a flat plate or cake stand. Spread it with jam. Top with the second layer and spread melted chocolate over it, covering the top.
Photo credit: Paul Delmont
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