puffed brown rice cereal
coarsely chopped almonds
- Lightly oil a 9" x 13" glass baking dish and a large mixing bowl.
- In a small saucepan, combine the nut butter and agave nectar. Melt over low heat, stirring, until completely melted and well blended. Remove from heat. Cool until not too hot to touch.
- Lightly oil your hands. In the mixing bowl, mix cereal and nuts with the almond butter mixture.
- Press the mixture into the baking dish and cover with plastic wrap. Refrigerate for at least 1 hour or until firm. Cut into 2-inch squares and serve.