gluten-free // vegan

Rice Crispy Treats, meet good-for-you ingredients. @alicepages upgraded everyone’s childhood fave with our Chocolate Hazelnut Grain-Free Granolas, goji berries, and plenty of wholesome foods that taste good. 

Ingredients
Caramel Sauce
1/4 cup natural almond butter (50 g), or any nut butter of your choice (cashew, peanut, tahini or sunflower seed for a nut-free option)
1 tbsp maple syrup (20 g)
1 tbsp coconut oil, melted (20 g)
1 tsp vanilla extract
1 pinch of sea salt
Trail Mix Granola
1 bag of Purely Elizabeth Chocolate Hazelnut Grain-free Granola + MCT oil (230 g)
1/4 cup goji berries (20 g)
1/4 cup roasted hazelnuts (20 g)
2 tbsp dark chocolate chips (15 g), optional
Chocolate Coating
1/2 cup good quality dark chocolate, chopped (80 g)
2 tbsp coconut oil, melted (30 g)

Directions
1) Line the bottom and the edges of a 8×8 inch (20x20 cm) baking pan with parchment paper and set aside. Allow the paper to come out beyond the edges to get the bars out later.
2) Prepare the caramel sauce. Add the almond butter, maple syrup, melted coconut oil, vanilla extract and sea salt to a large mixing bowl. Stir until a smooth and creamy sauce forms. If the almond butter is too hard and doesn’t mix well, gently melt it over low heat.
3) Fold in the Purely Elizabeth Chocolate Hazelnut Grain-free Granola, goji berries, roughly chopped hazelnuts and chocolate chips, and mix until everything is well coated.
4) Pour the mixture into the prepared pan and firmly press down with a spatula or your fingers to form a tight and even layer. Place in the freezer for two hours to set.