In celebration of the release of HANAH Ashwagandha Batch 005, we're thrilled to present a nutritious twist on the classic rice crispy treat. Packed with micronutrients, these 16 bars are the perfect snack to take on your upcoming hike, picnic, or weekend adventure.
2 tablespoons virgin coconut oil, plus a little more for greasing
2 tablespoons pure maple syrup
2 tablespoons HANAH Ashwagandha
1 teaspoon vanilla extract
Heaping ¼ teaspoon fine sea salt
A few pinches flaky sea salt
Rub a little coconut oil in an 7″x11″ baking pan.
Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat.
Stir in the cacao powder and HANAH Ashwagandha until thoroughly incorporated.
Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps).
Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt.
Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy.
Store the bars in a tightly sealed container in the fridge or freezer.
