Long story short then long: not able acquire mini-size Luna bar. No more Target. No more Amazon. (This 11g CHO mini size perfect for close-to-maybe-low BG before recess.)
Find recipe. Make. Too sweet! Argh! Bigfoot teeth! Make again. Too crumbly. Mess! Make again. Little crumble but perfect otherwise.
BIGFOOT: It’s supposed to be like a Luna bar. Do you think it’s like a Luna bar?
JACK: I don’t know. But it’s really good
Amounts + carb math:
Soy protein powder skeeve Bigfoot out little bit but no apparent flavor upon enter bar.
Faux Mini Luna Bars
in the style of chocolate dipped coconut Luna bars
Line an 8 x 8 dish with parchment paper.
In a large bowl, combine 2c (60g) brown rice cereal, 1/2 c (50g) ground flax, 1/2 c (40g) unsweetened coconut, one ounce (one scoop/ 28g) protein powder, and 1T (5g) cocoa powder. Mix this all up with your hands and squeeze hard to smash some of the crispy cereal until less than half of the cereal pieces are still puffed up. Obviously at this point you’ll want to rinse off your hands.
In a small saucepan, melt together 1T coconut oil, 6T (100g) almond butter, and 1/4 c (75g) coconut nectar. Stir around until everything is melted together, then scrape every last bit of it into the dry ingredients and fold it all together with a rubber scraper until everything is combined. Press this firmly into the parchment-lined dish.
Without washing the saucepan, melt together 1 tsp. coconut oil and 1/4c (60g) chocolate chips. The coconut oil will make the melted chocolate nice and runny so you can spread it easily over the bars. Spread the melted chocolate (easily) over the bars and freeze for one hour. Use a sharp knife or bench scraper to cut 16 bars and tell everyone they have 9g each if you trust my math. Store in an airtight container in the fridge or freezer.
After neatly labeling and sealing up and closing the freezer door, realize you could have purchased Chocolate-Dipped Coconut Luna bars and cut them into smaller pieces.
**Coconut nectar: allegedly low glycemic index.