But what if you could just make your own? And do so using a lot less sugar.
The thought came to me when I was perched up in the engineering complex quad, munching on a promotional Luna bar, “Nutz Over Chocolate,” to be exact.
I thought to myself, “I can make this. Easy!” With Chocolate-Covered Katie’s copycat recipe as a guide, I went to work. Changed a few ingredients around. Scaled back to a single serving.
And then decided that a candy ball was more fun than a regular bar.
I’m not going to hold anything back. I’m just going to say it: This recipe is SO MUCH BETTER than the Luna bar I had for lunch today. So much.
Thank goodness for pleasant surprises.
- 1/4 cup rice crispies (brown rice works great!)
- 1 t coconut flour
- dash of pure vanilla extract
- 1 T all-natural, salt-free peanut butter
- 1 t sticky sweetener, such as agave or brown rice syrup (I used agave)
- optional: 1-2 t protein powder
- dark chocolate chips
-Preheat oven to 330 degrees. Lightly grease a baking dish. I used a cake balls tray for this candy-like version, but you can use a regular ramekin.
-In small bowl, toss crispies and flour together. Place nut butter, sweetener, and vanilla on top. Microwave for a few seconds (7-9) just to warm up the mix.
-Mix well. Smash the crispies for a tighter crisp, and to keep all ingredients stuck together better.
-Press into your dish. Evenly distribute chocolate chips on top. I used two per candy.
-Bake for only 2-3 minutes. This is just long enough to let some of the ingredients fuse and melt the chocolate on top.
-Remove from oven. Smear the chocolate around for a bottom coating. Let cool in the freezer. Pop out and serve.