Calling all coconut lovers! Originally, these coconut crunch bars were the bottom of a 3-layered chocolate bar I was testing. However, during the taste testing of the finished product, I found myself only eating the crunchy coconut crust as it was the best part. After re-making only the crust and leaving out the other two layers, I was sold. Sometimes simple is truly better! This bar tastes like a rice krispie remix and the best part is that I made these bars in less than 10 minutes in my food processor. I like to store these in my freezer, as we do with most treats, but you can also keep them in your fridge or on your counter in a sealed container. Don’t forget to top them with extra coconut flakes.
Now that your coconut craving is taken care of, lets talk about the ingredients. This recipe calls for sprouted brown rice cereal. (If you cannot find this in your health food section you can simply sub it for rice krispie cereal). Sprouting grains helps break down some of the proteins and sugars that are difficult to digest. It also releases vitamins, enzymes, and minerals such as zinc, vitamin C, and iron. With sprouting, your body can absorb more nutrients as much of the digestion of the grain has already occurred. Many people who have gluten sensitive bellies have found sprouted grains easier to digest. If you are new to sprouted grains, try grabbing a loaf of sprouted bread in place of your usual loaf. I love Silver Hills as they are family owned and Canadian!
To learn more about why, how and what to sprout, click here!