Almond Butter Crispies

Ingredients

• 1 - 6 oz bag puffed Kamut
• 1 1/2 tsp coconut sugar
• 1/2 tsp Himalayan sea salt
• 1/2 c cacao butter
• 1/3 c coconut butter (or coconut manna)
• 2/3 c almond butter
• 1/2 c coconut nectar (or honey)
• 1 tsp vanilla
• 1 - 10 oz bag bittersweet chocolate chips

1. Combine puffed Kamut, sugar, and salt in a large bowl.  Set aside.
2. Line 9x13 pan with parchment paper.
3. In a saucepan over low heat combine cacao butter and coconut butter.  Gently stir until butters are completely melted. Remove from heat.  Add in almond butter, coconut nectar and vanilla.  Stir all ingredients together until well combined.
4. Pour warm mixture over dry ingredients.  Mix with a wooden spoon or spatula.  Press the mixture into the prepared 9x13 pan.  Press firmly to compact puffs, use spatula to smooth surface.
5. Refrigerate at least 2 hours, or over night.
6. Melt chocolate, pour over chilled bars.  Use a spatula to spread evenly. Place back in fridge long enough for chocolate to cool (2 hours).

Why Kamut puffs?

Kamut flour is a highly nutritious ingredient (an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamin), and vitamin B3 (niacin). It is often tolerated by those with a wheat allergy. 1/4 cup of Kamut flour has 6.8 g of protein; Kamut puffs have 3 g of protein in 1 cup.