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 combined. Remove mixture from heat and mix 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. (Do this quickly because if you dilly dally, it will be harder to press into the pan as the mixture cools.) Refrigerate for 30 minutes before cutting.