Crispy Kamut & Chocolate Squares

Seriously?  Go make this now.

Crispy squares of puffed Kamut, dark chocolate, coconut, cocoa nibs, and a little bit of vanilla and cinnamon.  How could you not call this perfection?

I was inspired by Meghan’s Crispy Rice Squares — ever since I saw this recipe on her blog, I was dying to make them!  But instead of puffed rice, I keep puffed kamut on hand.  I wanted to see if it would work out in this recipe, along with my favourite treat-y Superfoods: dark chocolate, cocoa nibs, and coconut (plus the fibre-rich flax seeds).  And as  I had an impromptu dinner date with my foodie friend Louise last night, I thought I’d take a pan of these along.  And oh man, did the four of us devour just about the whole pan (along with a lemon tart!).

Crispy Kamut & Chocolate Squares

Adapted from Meghan Telpner’s Crispy Rice Squares

Melt-ins:

• 1/2 c. almond butter
• 3 Tbsp. coconut oil
• 1/4 c. honey
• 1/3 c. dark chocolate
• 1 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1 pinch kosher or sea salt

Mix-Ins:

• 1/3 c. chopped walnuts
• 1/4 c. cocoa nibs
• 3 Tbsp. ground flax seeds
• 1 handful unsweetened coconut
• 4 c. puffed kamut (or other puffed grains: quinoa, amaranth, brown rice)

Over medium heat, melt the “Melt-In” ingredients, stirring frequently.

Once melted, stir in the “Mix-In” ingredients.  Stir until combined.

Oil a glass/pyrex dish with coconut oil, and pour the mixture into the pan.  Evenly spread out the mixture, pressing it down firmly into the pan as you go.

Pop in the fridge for 30 minutes or freezer for 15-20 minutes, until hardened.  Cut the hardened mixture into squares.  Mmmm.