2C Gluten Free cereal such as Barbaras Puffins Rice puffs, Cheerios or Chex
1C + 2Tablespoons Vanilla Ice Cream Protein Powder. I used 1stPhorm Level-1
1/2C Almond Butter
Loaf pan lined with wax paper
In a medium mixing bowl, combine protein powder & cereal. Gently mix to combine.
In a small microwavable bowl, combine almond butter and honey. Heat for 30-45 seconds until mixture is smooth and creamed together.
Pour almond butter mixture over cereal and fold in with a spatula until evenly combined.
Spoon mixture into wax paper lined loaf pan and press down batter until evenly distributed. Press firm enough to compact the batter, but not hard enough that you crush the cereal.
Place in the freezer for 30 min. Remove and slice into 7 equal bars. Place bars in an airtight container or package individually in sandwich baggies and place in fridge until you’re ready to enjoy.