Categories: Glueten Free

Ingredients

• 2 cups of cereal (I used gluten-free Nature's Path Organic Sunrise Crunchy Maple cereal )
• 1 1/2 cup of gluten-free rolled oats
• optional additions: sunflower seeds, dried fruit, mini chocolate chips (1/4 cup of any or all)
• 1/2 cup of sunbutter (sunflower seed butter, or other nut butter will do)
• 1/4 cup of agave nectar
• 1/4 cup of non-dairy milk ( I used So Delicious unsweetened coconut milk )
• 1/4 cup of Earth Balance-soyfree , or extra virgin coconut oil
• 2 TB of dark cocoa powder (I didn't have so I used 1/2 square unsweetened baker's chocolate)

Directions

1. Mix the cereal and oats in a mixing bowl and get the fudge ready to pour in and stir…

2. In a saucepan, mix on low heat:

3. 1/2 cup of sunbutter (sunflower seed butter, or other nut butter will do)

4. 1/4 cup of agave nectar

5. 1/4 cup of non-dairy milk ( I used So Delicious unsweetened coconut milk )

6. 1/4 cup of Earth Balance-soyfree , or extra virgin coconut oil

7. 2 TB of dark cocoa powder (I didn’t have so I used 1/2 square unsweetened baker’s chocolate)

8. After to mix the above ingredients on low-heat and they have become like a fudge sauce, pour the hot syrup over the cereal mix in the bowl. Mix well and pour into a greased (coconut oil or palm shortening) 8×8 pan. Press the cereal down kinda like you are making rice crispy treats. Then, cover and put in the fridge for at least 2 hours, but you can do more. (You can try the freezer to speed up chill time). Then when chilled and stiff, cut into square pieces and serve.

9. (by Stephanie at Wellspere: http://www.wellsphere.com/celiac-disease-article/no-bake-sunny-fudge-bars-vegan/1427994)

Email to a friend | Print this recipe | Back