When Make My lemonade teams up with divine clementines from Corsica, the result is amazing cereal bars, the most torrid snack of the moment. Your turn to play!
Cereal base preparation:
In a blender, mix all the ingredients until the mixture becomes a sticky paste that easily comes off the sides of the robot and the blades. In a mold with a flat bottom, such as a baking dish, line the bottom with sulfurized paper or cling wrap. Place the cereal mixture at the bottom of the dish and flatten it all with a spatula or the bottom of a glass. Place in the freezer.
Creamy layer preparation:
In a blender, grind the drained Cajun nuts with the coconut powder, then delicately add the coconut milk and the agave syrup while continuing to stir until you obtain a smooth paste. Remove the cereal base from the freezer and regularly pour the cream on the latter. Sprinkle with coconut powder, then place in the freezer for another 2h.
Finishing touch:
15 min before serving, cut and place thin slices on top of the clementines from Corsica. With the help of a sharp knife, slice up rectangular bars or small uniform squares. Be sure to wipe off the blade properly between two slices in order to obtain clear-cut cereal bars.
Photo credits: © Photographer JC Amiel / Styling by O. Souksisavanh for Clémentine de Corse
Also discover the recipe for gluten free carrot-cake and the healthy bowl with clementines.
