1/2 cup peanut, almond, cashew or hemp butter
pinch sea salt
1/2 cup agave syrup
1/2 teaspoon vanilla extract
3 1/2 cups puffed quinoa, millet, or crispy rice
1/2 cup finely chopped dried apricots
Gently heat agave, nut butter, vanilla, and sea salt in a saucepan. Stir until it starts to lightly bubble. Remove mixture from heat and combine with quinoa puffs and apricots in a bowl. Make sure the cereal is completely coated. Place mixture into a greased 8 inch square cake pan and press to form an even layer. Refrigerate for 30 minutes before cutting.