December 8, 2015
Ready for Day 2 of our 12 days of Christmas Cookies? While not technically a cookie, you’ll love this amped up take on Scotcheroos (aka peanut butter–and–chocolate Rice Krispie treats). Our version is paleo, gluten-free, topped with dark chocolate, and full of butterscotch flavor from honey, maple syrup, and almond butter.
Yield: 15 squares
Active Time: 20 minutes
Total Time: 35 minutes
1/4 cup raw honey
1/2 cup maple syrup
1/2 cup almond butter
1 tablespoon coconut oil
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/3 cup date paste (or 5 to 6 pitted and pureed Medjool dates)
4 cups Paleo Coconut Flakes Cereal
1/4 cup cacao nibs
1/2 cup chopped almonds
11 ounces dark chocolate
Line a 13×9-inch rectangular baking pan with parchment paper and set aside.
Place raw honey and maple syrup in a small to medium-sized sauce pan over medium heat. Let come to a boil and boil 2 minutes. Reduce heat to low and stir in almond butter, coconut oil, sea salt, vanilla, and date paste. Let simmer 2 minutes.
Meanwhile, measure out Paleo Flakes, cacao nibs, and chopped almonds in a large bowl and stir to combine. Pour honey mixture over Paleo Flake mixture and stir to combine until well coated. Press into the bottom of lined baking pan. Set aside to cool.
In a double boiler or a heat-proof bowl set over a pot of simmering water, melt chocolate. Pour over Paleo Flake mixture to evenly coat top. Let cool on countertop or in fridge. Cut into squares to serve.
Photo credit: Paul Delmont
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