Chocolate Fudge Crunch Bars

 Base:

6 rice cakes

4 Tbsp maple syrup

1/3 cup coconut oil, melted

1/3 cup cashew butter (or peanut butter)

Chocolate Fudge:

1/2 cup cocoa powder

1/2 cup maple syrup (we use half maple syrup and half agave syrup)

1/4 cup cashew butter (or peanut butter)

1/2 cup coconut oil, melted

For the base, combine maple syrup, coconut oil, and cashew butter in a bowl. Melt together if needed. Crush the rice cakes and mix thoroughly with the rest. Spoon into a 9x9 pan. Press mixture evenly into pan until compact and smooth. Set in the fridge to cool while you make the fudge.

In a microwavable bowl, melt together cocoa powder, maple syrup, cashew butter, and coconut oil. Once it is mixed, pour over the base and spread. Refrigerate for an hour to set.